Four-Herb Parisian Carrot Salad
Grimmway Farms
1 pound Grimmway*
baby carrots
2 tablespoons olive oil
1/4 cup chopped fresh dill
1/4 cup chopped
fresh oregano
1 tablespoon chopped
fresh thyme
1 teaspoon dried tarragon
1 teaspoon grated
lemon peel
3 tablespoons lemon juice
1 tablespoon sugar
1 head romaine lettuce
Drop carrots into a saucepan of boiling water. Return
to a boil and cook for 5 minutes, or until tender-crisp.
Drain, running cold water over carrots.
Combine carrots with all other ingredients except
lettuce and toss well for 2 minutes to bruise herbs
and bring out flavor. Cover and chill until ready
to serve.
Line a salad bowl or individual plates with lettuce.
Place carrots on top. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Orange Honey Teriyaki
Vegetable Brochettes
Kirkland Signature/NutriVerde
4 cups Normandy Blend
frozen vegetable mix
Bamboo skewers
3/4 cup soy sauce
1/4 cup honey
1/2 cup orange juice
1 teaspoon grated
orange peel
1 tablespoon grated
fresh ginger
1 teaspoon red
pepper flakes
Slightly thaw frozen vegetables, then insert onto
skewers; let thaw at room temperature.
Combine remaining ingredients in a saucepan and
boil until slightly thickened.
Steam, grill or sauté the vegetable skewers. Serve
with the sauce. Makes 6 servings.
