Crunchy cherry tomato salad with carrots and ce

6 Servings

Ingredients

Quantity Ingredient
1 pint Cherry Tomatoes firm, hulled
Cut in half
1 pounds Shortcut carrots (bag) cut
Into 1/4\" slices
4 Ribs Celery, strings removed
W/vegetable peeler, cut into
1/3\" dice
2 smalls Green onions, split length-
Wise, thinly sliced
3 tablespoons Safflower oil
2 tablespoons EACH: water, cider, vinegar
1 tablespoon Dark brown sugar
½ teaspoon Celery seed
¼ teaspoon Salt
Freshly Ground Pepper
3 tablespoons Finely julienned fresn basi

Directions

Preparation time: 25 minutes Chilling time: Several hours Salad is relishlike so it benefits from being mixed several hours in advance. Toss the salad with the basil just before serving. Firm chery tomatoes make a diffrence as they hold up well in the salad. The short-cut packaged baby carrots in the produce bins are the perfect size for this salad. 1. Put tomatoes, carrots, celery and green onions in 3-quart mixing bowl. Combine remaining ingredientx, except basil, in small dish. Add to vegetables.

Gently toss to coat vegetables with dressing. Cover airtight and refrigerate up to 5 hours. 2. To serve, toss salad with basil. Adjust seasonings, sugar and vinegar as desired. Use slotted spoon to transfer to serving dish. Serve chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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