Carrot Salad

Carrot Salad

Yield: 4

Ingredients:

6 x carrots, peeled cut on a ¼ inch bias
1 tbsp olive oil (15ml)
Salt and pepper to taste
1 cup sliced snow peas (250ml)
1 cup green pea shoots or salad greens (250ml)
Bamboo skewers soaked in water for 1 hour

Dressing

The juice of 2 oranges
The juice of 1 lime
1 tsp honey (5ml)
1 tsp chopped ginger (5ml)
1 tsp sugar (5ml)
pinch of salt
pinch of pepper
2 tbsp olive oil (30ml)

Directions:

To prepare dressing, whisk together all ingredients in a medium sized bowl.
Preheat barbecue to 375°F/190°C or medium-high heat

Skewer the carrots strips onto soaked bamboo skewers.
Place skewered carrots on grill for 1-2 minutes per side or until lightly charred.

Remove the carrots from the grill and toss into a large salad bowl with snow peas, greens and salad dressing.

Serve immediately.