Crunchy Cherry Tomato Salad With Carrots and Celery

Recipe Ingredients

1		Cherry tomatoes firm - hulled cut in half
1 lb	454g / 16oz	Shortcut carrots - cut into 1/4" slices
4		Celery - strings removed with vegetable peeler diced
2		Green onions - split length- (small)
		Wise - thinly sliced
3 tablespoons	45ml	Safflower oil
2 tablespoons	30ml	Water
2 tablespoons	30ml	Cider vinegar
1 tablespoon	15ml	Dark brown sugar
1/2 teaspoon	2.5ml	Celery seed
1/4 teaspoon	1.3ml	Salt
		Freshly ground pepper
3 tablespoons	45ml	Fresh basil - julienne

Recipe Instructions

Salad is relish-like so it benefits from being mixed several hours in advance.

Toss the salad with the basil just before serving. Firm cherry tomatoes make a difference 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.

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

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.

Source:
Jane Brody - Good Food Book

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