Kelly, one of my dear friends and running partners, has been talking a lot about eating “raw” foods lately. She’s one of the most intelligent and healthy people that I know, so when she talks, I try to always pay close attention. I have always been intrigued by raw food diets and juicing. I served up this platter of fresh raw carrots with a homemade Dijon Vinaigrette, and they sure went fast. It was a simple way to get some raw veggies in the kids’ diet, but also makes a great side dish or appetizer.
Carrots with Low-Fat Dijon Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon honey
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil
1 bunch fresh raw carrots
1 Using a whisk, combine the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper. Serve with carrots.