Carrot, radicchio, and scallion salad
Turkey is not the main atraction for me at Thanksgiving. I tend to be more interested in the side dishes and have looked around for some without lots of butter and creme fraiche. And then, by chance, I found a bunch of multicolored carrots in my garden. Along with radicchio or red cabbage, scallions, etc, they made a great salad that would be good at holiday celebrations. It may not be a particularly beautiful dish, but it is light and tastes great.
Servings: 4
Ingredients
- 2 cups grated carrots
- 1/2 radicchio, thinly sliced
- 1 bunch scallions, chopped
- 2 tablespoons toasted sunflower seeds
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard and sugar
- Salt and freshly ground pepper to taste.
Directions
- Combine the balsamic vinegar, olive oil and mustard for the vinaigrette.
- Toss everything.
- Enjoy.
Nutrition information (per serving)
- Calories: 100
- Total fat: 6 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 70 mg
- Total carbohydrate: 12 g
- Dietary fiber: 3 g
- Total sugars: 5 g
- Protein: 2 g
Nutrition calculation does not include added salt.