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Friday, April 13, 2012

Asparagus Carrot Salad

From the Kitchen of: Kelcie

1 bunch of asparagus
2 large organic carrots
1/2 cup of organic raisins
1/4 cup raw apple cider vinegar
2 tbsp. ghee/coconut oil/butter
1 tsp. sea salt
1/2 cup shredded beyond organic havarti

In frying pan place ghee/butter/coconut oil over low heat.
Place asparagus and carrots and cover for 10 minutes.
Stir and cover for another five minutes.
Place in a bowl and add remaining ingredients (except the cheese).
Place in the fridge for 2 hours.
Serve chilled with cheese on top.

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