Our last recipe offered a tasty alternative to traditionally boring Thanksgiving breakfasts. Today’s recipe is one that might actually make an appearance at the dinner table. Or, if not at the dinner table, maybe it’s something you can whip up as a pre-meal snack for hungry guests!
CARROT, PISTACHIO AND
1/2 cup blueberry vinegar or 1/4 cup blueberry juice
1/4 cup red wine vinegar
1 teaspoon dried Italian herb blend
1 teaspoon cracked pepper or to taste
1 teaspoon honey
1/2 cup extra virgin olive oil
4 cups shredded carrots
4 cups small-cubed seedless watermelon
1 cup roasted, salted and shelled chopped pistachios
Whisk together the blueberry vinegar, Italian herb blend, pepper and honey. Whisk the olive oil into the mixture in a slow stream until thickened. Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter. Drizzle with dressing and serve.
For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.
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