Carrot, Pistachio and Watermelon Salad
Recipe courtesy of the National Watermelon Promotion Board.
1/2 cup blueberry vinegar, or 1/4 cup blueberry juice and 1/4 cup red wine vinegar
1 teaspoon dried Italian herb blend
1 teaspoon cracked pepper or to taste
1 tablespoon honey
1/2 cup extra virgin olive oil
4 cups shredded carrot
4 cups small-cubed seedless watermelon
1 cup roasted, salted and shelled, chopped pistachios
- Whisk together the blueberry vinegar, Italian herb blend, pepper and honey. Whisk the olive oil into the mixture in a slow stream until thickened.
- Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter. Pour the dressing all over the top and serve.
Makes 8 servings.
Recipe and photograph courtesy of the National Watermelon Promotion Board.