Sunday, May 8, 2016

Carrot and Cucumber Balsamic Salad

A crunchy and refreshing salad that only contains a few simple ingredients and can be prepared in minutes!
Carrot and Cucumber Balsamic Salad

Hello Friends!  

I wanted to share with you my current salad obsession!  I am fairly certain this Carrot and Cucumber Balsamic Salad has been paired with at least half of my meals this past week. Not only is the salad delicious, but it is incredibly simple to make. The ingredients are likely already in your refrigerator in some shape or form. 

A simple shredded carrot salad has been my back-up veggie option for some time. I typically keep shredded carrots stocked in fridge, but also tend to quickly grab them at work from the salad pair if none of the other veggies look appealing. Recently I decided to spice up my simple carrot salad (because sometimes it was literally just carrots and dressing) with a few more ingredients. I started by adding cucumber and sunflower seeds (who doesn't love the crunch provided by sunflower seeds?!). The feta cheese was the latest addition and is not necessary but adds some bonus flavor. Typically a light Balsamic Vinaigrette is my dressing of choice. The water content in the cucumbers help to lesson the amount of dressing needed. 

While I typically make a single serving of this salad, today's recipe post is for approximately 4 servings. Perfect to serve your family or offer at your next social event. I suspect this will be my "go-to" salad for many upcoming social events this summer! 

One other reason I love this salad?  Even after it had been dressed you can store in refrigerator for about 24 hours. I have some waiting in the fridge for me now!  


Your Family's Dietitian,

Carrot and Cucumber Balsamic Salad

by Kristen Smith
Prep Time: 10 minutes

Ingredients (4 servings)
  • 3 1/2 cups shredded carrots
  • 2 cups cucumbers, sliced and quartered
  • 1/4 - 1/2 cup sunflower seeds, hulled
  • 1-2 tbsp sunflower seeds (used for topping)
  • 1/2 cup feta crumbles
  • 1/2 cup balsamic vinaigrette dressing
1. Mix all ingredients well (except sunflower seeds for topping)
2. Top with remaining sunflower seeds
Serving size: 1/4 recipe • Servings: 4 • Calories: 217 kcal • Protein: 6 g • Carbs: 17 g • Fat: 15 g • Fiber: 4 g • Sugar: 10 g • Sodium: 531 mg
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1 comment:

  1. Great! I love trying new recipe like this. Thanks for great recommendation.



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