|Posted on January 2, 2013 at 6:35 PM|
Carrots are washed in one sink and dried in the other. I use vinegar, water and a little brush to scrub carrots after soaking them a bit. Then they are set in a dish-rack to dry before storing in a refrigerator drawer. Red onions are peeled, rinsed and dried, then put away in their original mesh bag, from which the label has been removed. These two health-promoting vegetables are always ready to process into a salad or cooked dish.
Chopped Carrot, Red Onion and Lettuce Salad with Umeboshi Plum and Safflower Oil Vinaigrette
©M-J de Mesterton 2013