Spiralized Carrot and Radish Salad with Peach Vinaigrette

Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.

Step: 1

Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.

Step: 2

Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.

Step: 3

Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

Per Serving: 256 calories; protein 3.4g; carbohydrates 15.8g; fat 21g; sodium 233.1mg.

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One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do double-duty .