Summer is quickly approaching and one of the nicest things about summer is that we want to prepare
light, simple and cold things to eat. The less we have to light the oven the better.

This is a nice crunchy Italian salad that not only tastes delicious but is pretty to look at. This is an adaptation from Vegan Italiano.

2 tablespoons Extra-virgin olive oil (If you’re trying to lose weight use as little as possible of the olive oil.
1 Tablespoon red wine vinegar
1 teaspoon sugar
Salt and freshly ground pepper to taste. I also like to use some of that nice organic spice from Costco without salt.
16 ounces shredded carrots
1 green pepper finely chopped
4 scallions (both the white and green parts) thinly sliced
6-8 tablespoons golden or dark raisins or both soaked in warm water for about 10 minutes and drained.

In a large bowl whisk together the oil, vinegar, sugar, salt and pepper. Let stand about 5 minutes.
Add the remaining ingredients tossing well to combine. Cover and refrigerate at least 3 hours. This can sit for 2 days but an overnight is good to be eaten for lunch or dinner the next day.
You can either serve this salad chilled or room temperature.

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