Carrot Salad

I am always looking for easy, light lunch ideas. Here's what I'm packing lately. Use a food processor to make the shredding a breeze.

Ingredients:

1 lb carrots, shredded

1 c parsley, chopped

1 c raisins

1 T red wine vinegar

1 T honey

1/2 c olive oil

Salt and pepper to taste

In a large bowl, whisk honey, vinegar, olive oil, salt, and pepper. Taste and adjust seasonings. Add other ingredients and fold together. This stores well in the fridge for a few days (in fact, it only gets tastier). 

Tomato Sandwich

A Southern girl's staple. Keep it simple, and use a garden fresh tomato.

Ingredients

2 slices white bread

1 ripe tomato, sliced 

1 T real mayonnaise

Salt and pepper

Make a sandwich. Eat. Repeat daily during tomato season. 

Berry Feta Farro Salad

I had a wonderful wheat berry salad at a potluck recently, and I've been trying to recreate it ever since. I can't find wheat berries anywhere, so I thought I'd try farro. 

Ingredients:

1 1/2 c farro

4 c water

1/4 c crumbed feta

1/4 c dried cranberries

1/4 c chopped, toasted walnuts

1/2 c chopped parsley

1/4 c olive oil

2 T balsamic vinegar

Salt and pepper to taste

In a pot, combine water and farro. Bring to a boil, reduce to simmer and cook for about 30 minutes, or until tender. Drain and cool. Whisk together oil and vinegar in a large bowl. Add all other ingredients, and combine. Taste and adjust seasonings. Enjoy this cold, hearty salad for lunch or dinner!