Rainbow Salad With Orange Poppyseed Dressing
- 5 large (7-1/4" to 8-/1/2" long) carrot
- 2 medium orange
- 1/4 cup oil, avocado
- 1/2 cup yogurt, plain
- 1 tablespoon vinegar, white wine
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1 teaspoon poppy seeds
The dressing ingredients can go right into a pint mason jar with a lid to shake it up – dressing done!
Put the julienne peeled carrots into a medium mixing bowl, pour about half the dressing, and combine. Depending on your taste, you can add more dressing.
If you want the carrots to have a much softer texture for littler ones chewing, you can “sweat” the julienned carrots in a colander with few pinches of sea salt. The salt draws out moisture in the carrots and makes them have a softer texture. After they sweat about 20 minutes you can toss the carrots with the dressing.
Calories: 231kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 221mg | Fiber: 6g | Sugar: 7g