|Indians and Persians make a great duo.|
- 1 bunch Indian carrots (actually, any kind of carrot will work just fine)
- 2 persian cucumbers
- 3 Tablespoons of pomegranate seeds
- 3 slivered scallions
- 3 Tablespoons of dried cranberries or Craisins
Add finely sliced scallions, pomegranate seeds and dried cranberries.
I had planned to use just a splash of olive oil, but decided it needed more of a pop, so i threw together the following vinaigrette, but i have no idea what the measurements were --
In a teaspoon of dijon mustard and quickly whisk in a couple splashes of olive oil.
Whisk in about 1/3 that amount of a fruity vinegar.
Whisk in about one Tablespoon of Agave.
Obviously you can adjust the ingredients as necessary.
I actually dressed the salad and decided to save some for the following evening. Surprisingly, it tasted just as delicious sitting for a day in the dressing. Not soggy. Just fine, healthy and delicious.