04 Thursday Aug 2016
Well, “Hello there August,” can’t say I’m happy to see you. While August is always a fun month filled with my birthday, our wedding anniversary, the warmer ocean and lakes, I’m not happy this year because “back to school” will be here soon and we are just hitting our summer stride. This summer was supposed to be laid back. I promised, or threatened, my kids with a boring summer with no activities planned and the backyard their daily destination. That quickly faded as we had family visits, a slew of birthday plans, and a summer bucket list to attack. We have decided that August is the month for slowing down, as much as we can. For the most part, if it wasn’t on the agenda already, we’re not making any new plans.
What I do have plans for is more cooking. I feel like we’ve been eating a lot of hastily thrown together meals or going out to eat. While I don’t mind either, I do want to take advantage of the summer harvest and create some new dishes and have the time to play around in the kitchen. I do love that during the summer a few raw veggies from the garden equal a satisfying side dish though! Hello carrots, cucumbers, and tomatoes! What I love about this Carrot-Ribbon & Berry Salad is that it’s just as easy to make and is so beautiful. My family was eager to dive in and it makes a lovely dish when you’re hosting friends over for a BBQ or bringing something different to a pot luck. With these vibrant colors and flavors most everyone loves, who could resist?
Carrot-Ribbon & Berry Salad
- 4 large carrots, peeled
- 8 oz. strawberries, quartered (about 1 1/2 cups)
- 1/2 cup sliced almonds, toasted if desired
- 1/4 cup fresh mint leaves
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Using a vegetable peeler, slice carrots into thin ribbons. Place carrots, berries, almonds, and mint in a large serving bowl.
In a small bowl, whisk together oil, vinegar, salt, and pepper.
Just before serving, toss dressing with carrot and berry mixture.
Source: PARENTS Magazine May 2016