Healthy eating: Shredded carrot and almond salad
HealthEating
Dressing
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
Salad
1 pound carrots, shredded
1/2 cup chopped dried cherries
1 small red onion, chopped
1/2 cup slivered almonds, toasted
Whisk together oil, juice, mustard, salt and sugar. Combine salad ingredients, then toss with the dressing. Refrigerate for an hour or longer to allow the flavors to meld. Serves 8
Adapted from a recipe in Family Circle Magazine
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Community Agriculture Alliance: Growing for those in need
STEAMBOAT SPRINGS — This has been a tough year. I’m grateful for this community, and for all we lean in to do for each other during tough years like this one.
