My friend Jenna is blogging about gardening, and she used some of my carrots to make a carrot/cucumber salad yesterday. Doesn’t that look great?
This was a day to clean out the veggie drawer. My friend gave me lots of gorgeous heirloom carrots, and I have a volunteer cucumber plant that produces perfect cukes faster than I can eat them. Carrots plus cucumbers plus a mandolin equals happy Springtime in a bowl.
This recipe is one of those that’s not really a “recipe” at all. But, if you want to duplicate mine, take one large carrot and one large cucumber and slice very thin. Use a mandolin if you have one, but watch your fingers!
Add veggies to a bowl and add half cup apple cider vinegar, quarter cup water, a splash of canola oil, one tablespoon dried dill, teaspoon sea salt, teaspoon fresh cracked black pepper, two teaspoons sugar, and put in the fridge for a couple of hours.
This salad is the perfect companion to a sandwich, but completely wonderful and healthy…
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