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WELCOME TO OUR NEW HOME!

Hello MSWorld Members,

Welcome to our new home! We hope you love it as much as we do!


we promise.

to offer current and relevant information.

to grow a community built on positive and affirming support.

to showcase member creativity.

to provide safe chat rooms.

to provide well moderated forums.


we believe that what we give as a community comes back to us.

welcome to MSWorld on this journey through a different lens. together. we are msworld.
we are. community.


We appreciate your understanding as we finalize our new home. Our arcade is still currently under construction and won’t be available for a while. Thank you for your patience while we prepare a new and improved arcade for you.

enjoy our new home.

support reimagined.
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Roasted Carrot Arugula salad

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    Roasted Carrot Arugula salad

    This is great for that leftover bag of carrots that eyes you every time you open the fridge.

    After peeling and slicing, and a bit of olive oil and s&p, I add some toasted sesame oil and brown sugar to accentuate the sweet toastiness. The brown sugar is probably unneeded. I usually roast at 400 for about a half hour.

    Whenever I make a salad dressing it's always the same. I can't veer away from balsamic vin (together with red wine vin and rice vin or anything else around but mostly balsamic), garlic, shallot, dijon mustard, a small bit of honey or brown sugar, and light olive and/or canola oil. s&p. I'd like to one day try a brown butter vinaigrette but this is too easy and foolproof. No measuring just throw it into the mini-processor. Then adjust as needed. You can easily fix mistakes. But it would be nice to have a different color once in a while. And an herb or two.

    Anyway if you try this have fun and enjoy and please someone post some salad dressing recipes! Maybe nothing sweet? But not too tart I'm more riesling than chardonnay if that even translates/makes sense. Unless it's cheap chardonnay they're usually not too dry.
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