This light recipe pairs well with a mild white fish seasoned lightly with salt and curry powder.

Rainbow Salad

Rainbow Carrot Ribbons & Grape Salad

2 lbs. organic rainbow carrots 3 tablespoons Sherry vinegar
1 pkg. fresh basil 6 tablespoons mild flavor extra virgin olive oil
1 cup seedless grapes- washed 1 teaspoon Dijon mustard
Parmesan Reggiano- shaved with vegetable peeler 1 teaspoon ground coriander 






In a small mixing bowl, add the sherry vinegar, Dijon and Coriander. Whisk until thoroughly combined. While continuing to whisk, drizzle in the extra virgin olive oil and season with salt and pepper to taste.


Wash and peel carrots. Using a vegetable peeler, shave the carrot into long, thin ribbons. Store ribbons in the refrigerator in ice water for at least 1 hour but no longer than 4 hours.

Cut the grapes in ½, or if large, cut into ¼’s.

Tear the basil leaves into bite sized pieces.

Remove the carrots from the ice water and gently pat dry with paper towels. They should be crisp and colorful.

Toss the carrots with some vinaigrette and season with salt and pepper. Taste a piece of carrot to see if you need more dressing or seasoning. When desired flavor is reached, place carrot ribbon salad in individual serving bowls or in a large family style bowl.

Arrange torn basil leaves, cut grapes, and cheese around the top and sides to make a beautiful presentation with great flavor.