Tuesday, June 18 2013, 11:48 AM MDT
Summer Carrot Salad With Swiss Cheese
As Aired On August 1, 2012
Recipe Courtesy Of Chef Bryan Woolley
2 pounds carrots, peeled and sliced on a diagonal
½ cup diced red onion
1 cup golden raisins
½ cup toasted coconut
1 cup mixed dried fruit
1 cup mixed nuts (toasted)
8 ounces swiss cheese, cubed
¼ cup blood orange vinegar
½ cup extra virgin olive oil
2 tablespoons strawberry jam (to taste)
1 tbsp lime zest
1 tsp dried basil
1 tsp dried thyme
1 tsp dried marjoram
Salt and freshly cracked pepper to taste
1.) In a large bowl, place the sliced carrots, red onion, golden raisins, toasted coconut, dried fruit, mixed nuts, and cubed swiss cheese.
2.) In a small bowl combine the blood orange vinegar, extra virgin olive oil, strawberry jam, lime zest, basil, thyme, and marjoram. Whisk ingredients all together.
3.) Pour dressing over carrot salad mixture and gentle toss to combine.
4.) Serve and enjoy salad!
(Copyright 2012 Sinclair Broadcasting Group.)