Carrot-asparagus salad recipe

This carrot-asparagus salad recipe is not only an eye-pleaser, it works your taste buds too. Try it instead of your steamed veggies, or as a starter. This low fat salad recipe is vegan, superhealthy, and easy to cook.

Carrot-asparagus salad recipe

Ingredients:

• 3 carrots, sliced in thick (1/4 inch) pieces ( or equivalent amount of baby carrots)
• 1/2 lbs ( 220 g) asparagus, cut in 1/2 inch long pieces, preferrably with diaginal cuts
• 10 black olives
• 1/2 cup water

  Marinade:

• 1 tbsp sugar
• 1/2 tsp salt
• 4 tsp white vine vinegar or white vinegar
• 1 tbsp vegetable oil
• 1/2 tsp garlic salt or 2 cloves garlic

Directions:

1. Cook carrots in water for 3-4 minutes; when they are half-cooked, add asparagus. Cook until tender. Allow most of the water to evaporate.
2. Mix oil, sugar, garlic, vinegar and salt in a bowl. Pour over asparagus and carrots, and toss.
3. Add olives cut in halves. Toss and chill.
4. Ready to eat right away, and stores well in the fridge.

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