|a mayonnaise-free carrot slaw (recipe to follow)|
I am thankful for Carrots. I am thankful for my carrot-shaped serving dish. And I am thankful for mandarin oranges, both fresh and canned.
I still remember the very first canned mandarin oranges I ever had. It was the Christmas season and we were attending church in Long Beach, California. I was somewhere around twelve years old. After church one Sunday, several families decided to go to a smorgasbord for lunch.
We don't hear that word much any more, smorgasbord, and I'm pretty sure I had to ask my parents what that was. We now know it to be an "all-you-can-eat" buffet.
Anyway, they had these miniature orange slices that were so tender and sweet and I immediately added them to my list of favorite foods. To this day I love them, and whenever I open a can of them I have to take a test sample to be sure they are as good as the last can.
I also like the fresh mandarin oranges, or "cuties" as they are called in the produce department. And cutie they are!
But back to my carrot slaw in the carrot-shaped serving dish. My readers may remember that I served this with our Easter dinner this year. One of our guests does not like mayonnaise, so I did some research to find a carrot slaw that does not call for the white stuff. We enjoyed it so much that I think I'll include this flavorful and colorful dish every year alongside our Easter ham.
Carrot Slaw for Easter (makes 6 servings)
1/4 cup olive oil
2 Tablespoons lemon juice
1 Tablespoon chopped flat leaf Italian parsley
1 teaspoon sea salt
1/2 teaspoon sugar
1 bag (10 oz.) shredded carrots
1/2 cup dried cranberries
1 small red onion, chopped
1/2 cup slivered almonds, toasted
To make the dressing, combine olive oil, lemon juice, parsley, salt and sugar in a small bowl. Set aside.
In a larger bowl, combine the shredded carrots, dried cranberries, onion, and almonds. Add the dressing. Cover and refrigerate 2 hours or overnight. This salad improves over time.
Be sure to toast the almonds. Most recipes calling for nuts are made more flavorful when the nuts are toasted beforehand.