Cut multicolor carrots with a vegetable peeler for the bright “ribbons” in this simple salad. TOTAL TIME 30 minutes • SERVES 4 INGREDIENTS 8 carrots (mix of purple, white, and orange), peeled ¼ cup canola oil 3 Tbsp. white balsamic vinegar 2 Tbsp. fresh basil leaves, plus more for garnish 1 tsp. Fresh Thyme honey ½ tsp. Dijon mustard 1 clove garlic, minced 2 Tbsp. sliced green onion, plus more for garnish INSTRUCTIONS 1. Using a vegetable peeler, peel ribbons of carrots into a large bowl. 2. In a blender, combine oil, vinegar, basil, honey, mustard, garlic, and 2 Tbsp. green onion. Cover and blend until smooth. Just before serving, drizzle dressing over carrots and toss to coat. Garnish with basil leaves and green onion. Each serving contains: 195 calories, 14 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 103 mg sodium, 17 g carbohydrates, 4 g fiber, 10 g sugar, 1 g protein. Daily values: 412% vitamin A, 10% vitamin C, 4% calcium, 3% iron. Carrot Ribbon Salad | September/October 2017 27 024-031 Harvest Table.indd 27 8/14/17 11:50 AM