You all know how much I love carrot salad; I’ve featured it before with Chicken Marsala with Crimini Mushrooms, and I make it at least once a month.
Tonight’s version was more of an exercise in using lots of different box ingredients. The result? Carrot salad with red cabbage, turnips, mustard greens, and dried cranberries (ALL items that were in this week’s boxes or can be ordered a la carte). For the dressing I used some leftover honey mustard dressing made with honey from Ag Connect.
I simply shredded the veggies, either by hand or with the handy shredder on the Cuisinart. For the dressing, I mixed mustard (whichever you like), honey, red and apple cider vinegar, olive oil, garlic granules, salt, and pepper. The salad is colorful, tart, sweet, crunchy, chewy, and chalk full of healthy goodness.
We’re having this salad with potato/veggie/bacon hash. It’s cooking right now and it smells like delicious bacon. It includes crimini mushrooms and potatoes from Ag Connect.
The next time you’re searching for inspiration on dinner, remember that most veggies are absolutely delicious when mixed together in one form or another (i.e. salad or hash).