Carrot-Ginger Salad

I thought this would be a really simple way to use up some leftover carrots and encourage Ryan to eat some vegetables. I combined the ingredients as I was starting to cook a few other things thinking a little extra time to meld would help incorporate all the flavors, but it still seemed a little bland. I love ginger dressing, but it just seemed overwhelmed by the carrots – like the dressing didn’t really “stick” to the carrots. Overall, it was just missing a little pizazz but wasn’t bad. I’ll give it four stars because it was so easy, would be great for a picnic or bagged lunch, and got Ryan to eat some vegetables.

Carrot-Ginger Salad

2 cups carrots, shredded
3 tablespoons store-bought ginger dressing
2 tablespoons green onion, sliced

In a small bowl, combine carrots and ginger dressing. Mix well to combine. Sprinkle green onion on top prior to serving.

Source: Food Network’s Quick Fix Meals with Robin Miller

4 servings | 1 POINT


December 4, 2008. recipes.

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