I’m continuing my summer dinner salad series today with this healthy and full of color, Carrot Ginger Salad. Last week I suggested we get out of the kitchen and stick to one pot meal’s and delicious summer salads! If you missed the first post of this series you can see it HERE. Salads for dinner are perfect for summer.
But, before we dive into this yummy summer salad, I am happy to announce that the New Ruby for Women Magazine is available. You can always read the newest e-issue here at Katherines Corner. I do hope you will consider being a print subscriber though and join over 300,000 who read Ruby every month. A little birdie told me my I Write Prayers post is in it! The July 2017 issue of RUBY magazine celebrates the American spirit of patriotism with Inspirational articles, short stories, poetry, crafts, recipes, and book reviews that will encourage you and your family during the days of summer.
This is a migraine safe recipe. But, if you are not on a restricted diet you will find the substitutions in Katies Tidbits.
Please know your triggers and allergies before preparing a recipe from my blog. Enjoy
Carrot Ginger Salad
For the Salad
1/2 Cup ginger (thinly sliced julienne)
4 Cups carrots (peeled and julienne)
1 Cup Jicama (peeled and julienne)
1 Cup red bell pepper (thinly sliced, julienne
½ Cup sliced water chestnuts ( optional)
1 Head Romaine lettuce (washed dried torn into pieces)
1 Head Butter lettuce (washed dried torn into pieces)
- 3/4 Cup Canola oil
- ½ Cup distilled white vinegar
- ½ Cup water
- 2 Cloves garlic (minced)
- 1 tsp Ginger (dried)
- 1 tsp Soy sauce (optional)
- 2 Tbsp. brown sugar substitute
- 4 Salad plates