carrot ribbon salad with gin tangelo dressing

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We enjoyed a great day with friends today. We made homemade pizzas for lunch. Had so much fun hanging out in our kitchen while we cooked. We sipped wine, watched a movie, chatted, and walked downtown Red Wing to do a little window shopping and see the World’s Largest Boot.

Now Jeff is napping on the couch and Gracie is hanging out watching some TV. I’m preparing our menu for tomorrow’s Easter dinner… Brown Sugar Glazed Ham, Mashed Potatoes & Gravy, Creamy Baked Pineapple Casserole, Tossed Spinach Salad, Hawaiian Rolls, Chocolate Babka (Thanks Jana!), Coconut Cream Pie…. and this….

serves 4

Place on a pretty platter or plate:

5 large carrots, peeled and “ribboned” using carrot peeler

for the dressing:

Juice of two large Tangelos (OR one orange and one tangerine)

2 teaspoons Tangelo zest

3 Tablespoons extra virgin olive oil

2 Tablespoons white balsamic vinegar

1 Tablespoon gin

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

sea salt and freshly ground black pepper to taste

Place ingredients for dressing in a canning jar, cruette or caraffe with a lid. Place lid on top and shake until ingredients are combined. Pour desired amount over carrot ribbons.



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