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“The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
  2. Add oil in a slow drizzle while continuing to blend.
  3. Blend until desired thickness is reached.
  4. Salt and Pepper to taste.
  5. I think the amount of ginger was about 1/2 Tablespoon and the honey about 2 Tablespoons (adjust to taste if you don't have a good kitchen scale).
  6. Shallots can be used in place of onion and garlic.

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