Recipes and Links

Grilled Carrot and Spinach Salad with Dill Vinaigrette

 Adding the Dill Vinaigrette makes this unbelievably delicious. The presentation is really eye-catching! Barb L.

Serves: 4-6


8 medium carrots with 1” of green top remaining. Peeled or unpeeled, your choice

2 Tbsp Flying Olive Herbes de Provence, Roasted Walnut Oil, or Chipotle (for a little spiciness) Extra Virgin Olive Oils

Sea salt

¼ tsp freshly ground black pepper

5 oz baby spinach or if spinach is larger, torn with large stems removed

1 recipe Dill Vinaigrette

¼ cup toasted Walnuts, if desired

2 Tbsp Dried Cranberries

1 Tbsp fresh dill, if available


Prepare charcoal or gas grill for grilling over direct medium heat. Fill a large saucepan or skillet half full with water. Bring the water to a boil. Cook the carrots in the boiling water for 5 minutes, 1 minute longer if your carrots are larger. Drain. Place the carrots in an ice bath to cool immediately. Drain and set on a paper towel to dry.

In a large bowl, toss the carrots with the Flying Olive EVOO of choice, salt, and pepper.

Grill carrots for 4-6 minutes, turning once, until lightly charred on the edges.

Just before serving, place the spinach in a large bowl and toss with 3 Tbsp of Dill Vinaigrette. Place the spinach on a platter. Arrange the carrots on top and spoon as much of the remaining vinaigrette over the carrots and spinach as desired.

Sprinkle with walnuts, cranberries, and fresh dill. Refrigerate any remaining dressing.

Submitted by Barb and Chuck L.