Now that we are in the middle of summer (can you believe it?!), I hope we find ourselves spending time outdoors barbecuing. Are you making hamburgers, ribs or steaks? Maybe you are trying to eat healthier and are making chicken or fish? Don’t stop there!

Summer is all about the delicious, fresh vegetables and herbs you can use to make salads. This carrot salad is the perfect side to complement any meal.  It is one way of getting your veggies and eating healthy at the same time. Each of these wonderful ingredients can be eaten with no guilt attached. When combined, they are heaven! I don’t even like walnuts and I went “nuts” for this salad. I could not stop taking forkful after forkful. Don’t forget to put in the fresh chives, as they add wonderful flavor and color.

You can be creative. Try adding some baby kale or lettuce. Whatever you decide, please make this recipe. It is a great dish to bring to a dinner, family gathering or barbecue. It is not only tasty, it is easy to make as well (and addicting).

This recipe is courtesy of fine cooking.com and will serve six people who will be so happy you did!

Ingredients for Carrot Salad

1 1/2 lb. carrots, peeled and grated on the medium holes of a box grater
1 cup walnuts, toasted and chopped
1/2 cup dried currants
1 orange, juiced (about 1/3 cup)
3 tbsp. apple-cider vinegar
1 tbsp. honey
3 tbsp. untoasted walnut oil
Kosher salt
Freshly ground black pepper
2 1/2 tbsp. chives, finely chopped

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

Ina small bowl, whisk together the orange juice, cider vinegar, and honey.

Slowly whisk in the walnut oil.

Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 tablespoons of the chives. 

Adjust the seasoning to taste.

You can serve the salad immediately, but it will taste even better if you let it stand at room temperature for 15 to 20 minutes.

Sprinkle with remaining chives right before serving.

It’s that simple!