Fantastic salad! Vincent made this to contribute to a dinner that we hosted at our place with the gang. Luckily, the recipe came in his weekly produce box (which we also happen to subscribe to). It's a keeper!
Shredded Carrot and Pistachio Salad (adapted)
Full Circle Farms
1 (to 1.5) c. shredded carrots, pressed dry
1/2 c. yellow bell pepper, seeded and finely chopped
1/3 c. pistachios, toasted and chopped
1/2 t. salt
2 T. Greek yogurt
1.5 T. olive oil
1 T. black or yellow mustard seeds
1 T. chopped fresh cilantro
Mix everything except mustard seeds; add oil to pan and heat over medium until they pop. Add oil and seeds to carrot mixture, stir and serve immediately.
Full Circle Farms
1 (to 1.5) c. shredded carrots, pressed dry
1/2 c. yellow bell pepper, seeded and finely chopped
1/3 c. pistachios, toasted and chopped
1/2 t. salt
2 T. Greek yogurt
1.5 T. olive oil
1 T. black or yellow mustard seeds
1 T. chopped fresh cilantro
Mix everything except mustard seeds; add oil to pan and heat over medium until they pop. Add oil and seeds to carrot mixture, stir and serve immediately.
