Carrot, Pistachio and Watermelon Salad
Servings
8 Servings
Ingredients
- 1/2 cup blueberry vinegar or 1/4 cup blueberry juice
- 1/4 cup red wine vinegar
- 1 teaspoon dried italian herb blend
- 1 teaspoon cracked pepper or to taste
- 1 teaspoon honey
- 1/2 cup extra virgin olive oil
- 4 cups shredded carrots
- 4 cups small-cubed seedless watermelon
- 1 cup roasted salted and shelled, chopped pistachio nuts
Instructions
- Whisk together the blueberry vinegar, Italian herb blend, pepper and honey.
- Whisk the olive oil into the mixture in a slow stream until thickened.
- Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter.
- Pour the dressing all over the top and serve.
- Source:
- Watermelon.org