Fennel And Carrot Salad

[Guest guest]

Fennel And Carrot Salad

 

3 carrots, peel, grated, about 2 cups

2 fennel bulbs, thinly sliced

6 Morningstar Farms Breakfast Strips, cooked crisp and chopped

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1/4 cup olive oil

1 tablespoon finely chopped fresh dill

2 shallots, finely chopped to 1 1/2 teaspoons

salt

black pepper, freshly ground

 

In a large bowl, toss together the carrots, fennel, and Breakfast Strips.

In a small bowl, whisk together the red wine vinegar, mustard, olive

oil, dill, shallots, and sugar

Season to taste with salt and pepper.

Pour over the vegetables and let marinate at room temperature for at

least 1 hour.

Serves 4.

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Char Haz