Carrot Salsa/Salad/Side Dish

CookETC's Note:

I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Veggies

• 1 lb baby carrot
• 1/2 medium red onion
• 1/2 medium green bell pepper
• 5 ounces grape tomatoes

Marinade

• 1/2 cup light Italian dressing
• 1/2 cup ketchup
• 1/2 cup olive oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste

Directions:

1. Cook carrots till tender in microwave (about 4-6 minutes).
2. Chop red onion and green bell pepper.
3. FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
4. FOR SALAD OR SIDE DISH: Leave carrots whole.
5. Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
6. Toss in the veggies, except the grape tomatoes.
7. Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
8. FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
9. FOR SIDE DISH: heat in the microwave for about 2-3 minutes.

Reviews

[Studentchef]

I made this as a salad/side dish and found this awesome. I love everything about it, especially the grape tomatoes, which I found to be the best kind of tomatoes for this recipe.