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Carrot, Radicchio & Ham Salad

Foodie Friday

Jun 3, 2011 by Tani Wolff

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Somewhere years ago I read that the way to a balanced diet was to make a rainbow out of your plate. What a concept!

I’d always been suspicious of the college dining hall meals that started with (white) coleslaw and went to chicken (white meat), mashed potatoes (white), cauliflower (white), bread (white), and milk (white) and ended with ice cream (vanilla of course!). It may have worked for Rauschenberg, but was dispiriting on a snowy (of course) Vermont winter day.

This Carrot, Radicchio & Ham salad is not only simple and delicious, but glorious for its blending of colors.

Ingredients

4-5 carrots, peeled and grated

One small head of radicchio, shredded as for slaw

Low-fat turkey ham cut into bite-sized pieces

Generous handful of dried cherries

Tart vinaigrette dressing (home made or a good pre made is fine too!)

Directions

Mix and toss with dressing.

Serve with fresh hot bread or rolls and blue cheese

Enjoy!

Graphic credit: Carrot Museum

About the Author

Tani Wolff Has Written 17 Articles For Us!

I also write for a college admissions blog and create marketing materials. However, my true passion is preparing articles about Opera Theatre of Saint Louis’ upcoming festival season. I spend eight to ten months each year researching the composers, librettists, time periods and performance records of our productions (as well as the music) to put together pieces that will enhance the enjoyment of our fabulous and devoted patron community. It is truly a labor of love.

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