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Bierhall Recipes

Carrot Salad

Standard

Slow

Busy

Measure

Carrots

10

20

lbs

Dill - Fresh

1

2

cup

Orange Juice

5

10

cup

Honey

1

2

cup

Vinegar - White

5

10

cup

Canola Oil

2-1/2

5

cup

S&P Blend

5

10

Tbs

  1. Peel carrots
  2. Approximately one-third of carrots, cut in half length-wise, and slice with robot coupe
  3. Fine shred remaining carrots
  4. Place half-moon carrots in pot with salt and water to cover, simmer ~10 minutes, drain and cool
  5. Fine chop dill
  6. MAKE DRESSING SEPARATELY:
  7. Pour orange juice, honey and vinegar in container, drizzle in canola oil with immersion blender
  8. Mix carrots, S&P blend, dill and dressing

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