I wanted a quick salad to accompany the shrimp pasta main dish, and while it wasn't the best combo, the salad was a very fresh summer-y dish. I apologize for the lack of photos, but the act of making two dishes tonight and being famished meant I was in a serious hurry to get both of them done. This salad would make a great snack or picnic salad as well.
Things I learned from this recipe:
I originally only put two cups of shredded carrots in because three just seemed like too much, but after tasting it with only the two the sugar/salt/olive oil was overwhelming. I realized the extra cup of carrots provided absorption of the the seasonings and quickly added the extra cup.
Would I make this recipe again?:
Sure