Gingered Cucumber-Carrot Salad

By April 22, 2010Uncategorized

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1 medium cucumber, peeled, halved lengthwise,  and thinly sliced

2 small carrots, thinly sliced

2 tablespoons minced fresh parsley

1 tablespoon olive oil

2 teaspoons white balsamic vinegar

3/4 teaspoon minced fresh gingerroot

1/4 teaspoon salt

1/8 teaspoon pepper

In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon.



Author Terra

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