Carrot Salsa/Salad/Side Dish |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on Copper Pennies ...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish. Ingredients:
1 lb baby carrots |
1/2 medium red onion |
1/2 medium green bell pepper |
5 ounces grape tomatoes |
1/2 cup light italian dressing |
1/2 cup ketchup |
1/2 cup olive oil |
1 teaspoon apple cider vinegar |
1/2 teaspoon garlic powder |
1 teaspoon dried basil |
1 teaspoon dried parsley |
salt and pepper, to taste |
Directions:
1. Cook carrots till tender in microwave (about 4-6 minutes).
2. Chop red onion and green bell pepper.
3. FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
4. FOR SALAD OR SIDE DISH: Leave carrots whole.
5. Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
6. Toss in the veggies, except the grape tomatoes.
7. Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
8. FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
9. FOR SIDE DISH: heat in the microwave for about 2-3 minutes.
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