Gingered Cucumber-Carrot Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âThis delicious salad with vegetables and ginger is quick, easy and a little different from the usual tossed greens,â promises Alexandra Armitage of Nottingham, New Hampshire. Ingredients:
1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced |
2 small carrots, thinly sliced |
2 tablespoons minced fresh parsley |
1 tablespoon olive oil |
2 teaspoons white balsamic vinegar |
3/4 teaspoon minced fresh gingerroot |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 2 servings.
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