Shaved Carrot and Pear Salad with Curry Vinaigrette

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.

In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

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  • on May 12, 2013

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    A nice, light, refreshing salad that we served alongside some grilled steaks. We also enjoyed the different take on the vinaigrette.

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  • on July 19, 2011

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    I made this salad to go along with the hamburgers we grilled. I wanted something crunchy but not fried. This fit the bill very well. I really enjoyed the pears with the blend of flavors in the dressing. The carrots were good too, but I found myself scooping out more pears. I guess it must be my sweet tooth. At first, my family expressed that the salad was 'interesting' in a good way. They had just never had this combination of flavors before. I don't use much curry in my cooking. After the salad was tossed with the dressing, I drizzled a bit more honey over the entire top to add just a bit more sweetness. Again, it's the sweet tooth. I would make this salad again for company as it is very colorful and unique.

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