This Carrot Salad is a perfect salad to serve at your Easter Brunch or Dinner. It is very easy to make, very flavorful and healthy. Also, it was a perfect way to use up a big bag of organic carrots.
Make sure to scroll down for some pictures of a beautiful tulip field that we have visited last weekend.
- 12-14 carrots, peeled and grated
- 5 tablespoons extra virgin olive oil
- 4-5 cloves garlic
- 5 tablespoons vinegar
- 2 tablespoons coriander
- salt and pepper to taste
It seems like a big amount of carrots, but it will reduce as you dress it with oil and spices.
In a small saucepan, heat olive oil, until hot. Remove from heat. Stir in coriander, and pressed garlic to infuse the oil with flavor. Pour flavored oil over carrots. Add vinegar. Season with salt and pepper to taste. Refrigerate overnight. Enjoy!
Last weekend we’ve celebrated my daughter’s birthday by going on a little trip. We took off on Saturday, visited Skagit Tulip Fields, and proceeded to Seattle. We were exploring Seattle on Sunday, but that’s probably for my next post.
Anyways, every spring, our family loves to go and admire beautiful tulips, take pictures, create memories. There are several fields and a park that you could visit, but second year in a row we just stop by a field, pay $5 for parking, and out we go enjoying.
The weather that day was very cloudy and windy, but that’s when we get the best pictures, I guess.
The Birthday Girl is the one in a pink jacket. I can’t believe she’s 9 years old already!
Finally, we’ve got one picture of the whole family. Since I’m too lazy to carry my tripod with me, we often have to ask people to take pictures of as (old school), and most of the time those pictures don’t turn out good.
This is me, trying to keep the smile, while my husband is trying to figure out how to use the camera for half an hour. He is good at many things, but not with cameras or kitchen. That’s right, my husband doesn’t cook, and I’m fine with that.
Oh, that spring is in the air. Happy Easter to all!