Curried Carrot Salad
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Curried Carrot Salad
Category
Salads
Cook Time
15 minutes
Ingredients
- 6-8 carrots
- 2 teaspoon Fustini's Ginger Crush olive oil
- 2 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cup mint leaves
- 1 cup parsley leaves
- 1/3 cup red onion, shaved thin
- 2 tablespoons Fustini's Blood Orange Olive Oil
- 2 teaspoons Fustini's 12 Year White Balsamic
- 1 1/2 cups ricotta cheese
- 1 tablespoon Fustini's Pyramid Flake salt
Ingredients
Directions
- Peel and cut the carrots into ½, inch pieces, toss with the olive oil, spices, and some salt and roast in a 400-degree oven until tender, about 15 minutes.
- Mix together herbs in a bowl with the red onion and toss with blood orange oil and 12 Year white balsamic. Season with Pyramid Flake salt.
- When the carrots are finished, place equal amount of cheese in the bottom of 6 dishes, top with the carrots and herb salad.