And we're back to our regularly scheduled programming. Did you have a good weekend? I certainly did. In fact, it may have been a little too good. The Adele show was so much fun, but I was really hurting yesterday. For the better part of the day, all I consumed was pizza and part of a cupcake so when I got home, I was looking for something slightly healthier. Luckily, I had just dug out my copy of Forever Summer that I like to scroll through every once in a while. This salad takes two seconds to make and it was exactly what I needed to end the day on a slightly more virtuous note than how it started. Unfortunately it's not the prettiest thing to look at, but I am not beating myself up over that. I love carrots, especially the organic variety from McGrath Family Farm. They are my go-to snack during the work week. The flavors work so well together. The natural sweetness of the carrots plays off the tartness from the vinegar and the peanuts and sesame oil add a nice nuttiness. I definitely see this salad being added to my regular meal rotation.
The Rainbow Room's Carrot and Peanut Salad
(As found in Forever Summer (Style Network's))
Makes 1 serving
4 medium carrots, peeled
1/3 cup salted peanuts
1 tablespoon red wine vinegar
1 tablespoon peanut oil
Few drops sesame oil
Grate the carrots very coarsely. In a bowl, combine them with the peanuts and add the remaining ingredients. Toss to combine.