| The first carrots were white, purple and yellow and cultivated in Afghanistan. Today’s orange carrots are Dutch bred and have been growing since colonial times. Carrots are part of the parsley family due to their feather leaves. Mini peeled carrots are cut from larger carrots. |
Raw carrots are an excellent source of beta-carotene which is converted into Vitamin A. Carotenoids which are responsible for the bright orange color in carrots have antioxidant properties and may help prevent cancer and heart disease. Carrots also contain lutein which can protect the eyes. Carrots are a good source of fiber. |
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Keep carrots refrigerated in plastic bags or containers to maintain freshness. |
Corn Dance Carrot Salad
1 pound baby carrots
2 ears corn on the cob or 2 cups frozen corn kernels, thawed
1 bunch fresh sage or basil leaves
1 red or green bell pepper, halved, seeded and sliced
½ teaspoon red chile flakes (optional)
1/3 cup vegetable oil
¼ cup red wine vinegar
1-1/2 tablespoons sugar
¼ teaspoon each thyme, rosemary (crushed) and pepper
1 can (15 oz.) red kidney, black or pinto beans, drained
Salad greens or sage leaves Trim carrots and cut into narrow, short sticks. Remove husks from corn and with large knife, cut raw kernels from cob. Hold sage leaves together in clump and finely slice crosswise to get a measure of ¼ cup, packed. Combine carrots, corn, sage, bell pepper and chile flakes in bowl. For dressing, combine oil, vinegar, sugar, thyme, rosemary and pepper in jar. Shake well. Toss beans with about 2 tablespoons dressing. Toss remaining dressing with carrot salad. Spoon carrot salad into center of dinner plates with bean salad alongside. Trim each plate with a few greens or sage leaves. Makes 4 servings.
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