Root Veggie Salad with Horseradish Dressing (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
1/2 tablespoon prepared horseradish |
1/2 tablespoon dijon mustard |
1 tablespoon red wine vinegar |
1 tablespoon honey |
3 tablespoons extra-virgin olive oil |
1 (12-ounce) sack shredded carrots |
8 radishes, thinly sliced |
1/2 cup chopped flat-leaf parsley, 2 generous handfuls |
2 to 3 sprigs dill, chopped |
salt and freshly ground black pepper |
Directions:
1. In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
|
|