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Tag Archives: light

Fresh and Light Carrot Salad

03 Friday Aug 2012

Posted by cathysmaha in New Favorite, Skinny, Vegan, Vegetarian

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Tags

Carrot Salad, fresh, light, salad, vegan, vegetarian

As the days get hotter, I crave light and cool foods (except for my occasional Mexican food craving). The Carrot Salad is light, simple and delicious.

FRESH AND LIGHT CARROT SALAD

1 pound carrots
1/3 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 small shallot finely chopped

Ingredients for Fresh & Light Carrot Salad

  • Peel the carrots and shred in a food processor.
  • Whisk together olive oil, lemon juice, salt and pepper.  Stir in the shallots and pour over shredded carrots.  Mix well.

  • Cover the salad and sit for a few hours for the flavors to blend.

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French Green Bean Salad…light and fresh!

25 Friday May 2012

Posted by cathysmaha in New Favorite, Skinny, Vegan, Vegetarian

≈ 1 Comment

Tags

dijon, dill, France, French, fresh, green bean, light, mustard, salad, Sarah's Key

Our Book Club meets every other month and tries to match the pot-luck cuisine to align with the story.  This month our book was ‘Sarah’s Key’. I loved this book!  If you’ve not read it, I highly recommend it.  The story takes place in France during WWII.  While food and cooking wasn’t the topic of the book, French Cuisine was the food du jour.

French cooking brings Julia Child to mind but I was looking for something light and fresh.  I was delighted to find a French Green Bean Salad that was perfect!

French Green Bean Salad

FRENCH GREEN BEAN SALAD

Kosher Salt
1 1/2 pounds fresh green beans
2 tablespoons Dijon mustard
2 tablespoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons minced fresh dill

Ingredients for French Green Bean Salad

  • Fill a large bowl with ice water. Bring a large pot of water to boil and add 1 tablespoon of kosher salt. Add the beans and cook for 1 minute only so the beans are crisp tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels. Place the beans in a large bowl.
  • In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt and the pepper. While whisking, slowly add the olive oil to make an emulsion.

Dressing for French Green Bean Salad

  • Pour enough dressing over the beans to moisten them well, reserving the remaining dressing for another use. Toss with the dill, season to taste and serve at room temperature.

Recipe by foodnetwork.com, 2010 Barefoot Contessa

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