Crunchy Cherry Tomato Salad with Carrots and Celery

6 hours Prep: 25 minutes Cook: 0 minutes

96 calories per serving view nutrition facts

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1	pint	cherry tomatoes	firm, hulled, and cut in half
1	pound	carrots	cut into 1/4 inch slices, (or 1 bag baby carrots)
4	ribs	celery	peeled to remove strings, cut into 1/3 inch pieces
2	small	scallions, spring or green onions	split length-wise, thinly
3	tablespoons	safflower oil
2	tablespoons	water
2	tablespoons	cider vinegar
1	tablespoon	brown sugar, dark
1/2	teaspoon	celery seeds
1/4	teaspoon	salt
1	x	black pepper	freshly ground
3	tablespoons	basil	finely julienned

Put tomatoes, carrots, celery and green onions in 3-quart dish.

Combine remaining ingredients, except basil, in small dish.

Add to vegetables.

Gently toss to coat vegetables with dressing.

Cover airtight and refrigerate up to 5 hours.

To serve, toss salad with basil. Adjust seasonings, sugar and vinegar as desired.

Use slotted spoon to transfer to serving dish.

Serve chilled.

Salad is relishlike so it benefits from being mixed several hours in advance.

Toss the salad with the basil just before serving.

Firm chery tomatoes make a diffrence as they hold up well in the salad.

The short-cut packaged baby carrots in the produce bins are the perfect size for this salad.

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Serving Size 98g

Amount per Serving

Calories 96 63% of calories from fat