FRESH CARROT AND GINGER SALAD
with prunes and pine nuts in a white Balsamic vinaigrette!
Makes 5 cups
2/3 c. white Balsamic vinegar
1/3 c. extra virgin olive oil
3 T. pine nuts
2 T. powdered sugar
1/4 c. water
1 t. salt
freshly ground black pepper
3 c. carrot matchsticks (see below)
3 med. yellow onions, peeled, cut in half from tip to tip, then crosswise into thin half rings
1/2 c. dried plums (prunes); sliced each into 4-5 pieces
1/2 c. fresh ginger matchsticks (follow same instructions as carrots)
a handful of fresh cilantro leaves, coarsely cut
Place first 7 ingredients in a blender container. Blend on medium then high speed till creamy. Set aside.
To make carrot strips: Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/2 inch lengths. Now, keeping each piece on its side, use a sharp, broad, sturdy knife to cut each piece lengthwise into slabs 1/8 inch thick. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide strips, resembling matchsticks.
Prepare ginger in the same manner.
Next, place carrot, onion, prunes, and ginger in large bowl. Pour dressing over all. Toss well, then refrigerate till ready to use. Whether served family style or as individual salads, top with fresh cilantro.
Notes:Serves well on a buffet, or as a side salad dish or light lunch.
Serving suggestion: Mound Carrot and Ginger Salad on a foundation of lettuce leaves. Surround with fresh orange slices, then sprinkle with fresh cilantro.