Shaved Car­rot Salad with Pome­gran­ate Harissa Dress­ing

The Record (Troy, NY) - - NEWS -

Prep time: 20 min­utes serv­ings: 5

1/4 cup chopped fresh mint 3 ta­ble­spoons pome­gran­ate juice 1 ta­ble­spoon honey 2 tea­spoons McCormick Gourmet Or­ganic Harissa Sea­son­ing 1/2 tea­spoon McCormick Gourmet Si­cil­ian Sea Salt 1/4 tea­spoon McCormick Gourmet Or­ganic Black Pep­per, coarse ground 3 ta­ble­spoons ex­tra-virgin olive oil 1/2 pound mul­ti­color car­rots, washed and peeled 1/2 cup shelled roasted pis­ta­chios 1/2 cup dried cran­ber­ries 3 cups baby arugula 1/4 cup crum­bled feta cheese in large bowl, mix mint, pome­gran­ate juice, honey, harissa sea­son­ing, sea salt and pep­per. Grad­u­ally add oil while mix­ing with wire whisk un­til well mixed. set aside. trim car­rot ends. slice each car­rot length­wise into rib­bons with veg­etable peeler or man­do­line. in medium bowl, toss car­rots with 1/4 cup pre­pared dress­ing. stir in pis­ta­chios and cran­ber­ries. ar­range arugula on serv­ing plat­ter. Driz­zle with re­main­ing dress­ing and top with car­rot mix­ture. sprin­kle with feta be­fore serv­ing.

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