Radish & Carrot Ribbon Salad with Bird's Eye Basil This is a really simple salad I like to make with items we grow in our garden. My tip for using the last bit of sauce in your jar is to make a salad dressing, just like this one. Pour the olive oil and orange juice straight into the bottle and shake, shake, shake- using up every last bit of sauce. Ingredients 1 tablespoon Bird's Eye Basil Marshall's Haute Sauce 3 tablespoons Fresh Orange Juice 3 tablespoons Olive Oil Salt & Pepper to taste 3 cups Carrot Ribbons 1 cup Radish Ribbons 2 Cups Celery Sliced as thin as possible 1/4 Cup herb leaves (Mint, Cilantro, Basil) 1 orange, peeled and sliced, or cut into supremes Instructions Whisk together the Bird's Eye Basil, Olive Oil, and Orange Juice. Season with salt and pepper, set aside. Using a microplane or a vegetable peeler, slice the carrot and radishes lengthwise. With a knife, slice the celery as thin as possible. Combine the carrot, celery, and radish in a large bowl and toss with the dressing. Garnish with herbs and orange segments.
