Carrot Salsasaladside Dish Recipes

CARROT SALSA/SALAD/SIDE DISH

Carrot Salsa/Salad/Side Dish image

I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.

Provided by CookETC

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb baby carrots
1/2 medium red onion
1/2 medium green bell pepper
5 ounces grape tomatoes
1/2 cup light Italian dressing
1/2 cup ketchup
1/2 cup olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper, to taste

Steps:

Cook carrots till tender in microwave (about 4-6 minutes).
Chop red onion and green bell pepper.
FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
FOR SALAD OR SIDE DISH: Leave carrots whole.
Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
Toss in the veggies, except the grape tomatoes.
Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
FOR SIDE DISH: heat in the microwave for about 2-3 minutes.

Nutrition Facts : Calories 378.5, Fat 31.9, SaturatedFat 4.2, Cholesterol 0.3, Sodium 656, Carbohydrate 23.5, Fiber 3.5, Sugar 14.8, Protein 2.2

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