Crunchy cherry tomato salad with carrots & celery
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.