Shredded Carrots with Watermelon and Pistachios

Recipe by Chef Harry Schwartz for the National Watermelon Promotion Board

Ingredients:

1 1/3 cup raspberry vinegar
1/3 cup sugar
1 tablespoon dried Italian herb blend
¼ cup olive oil
Salt and pepper to taste
4 cups shredded carrots
2 cups small pieces of seeded watermelon
1 cup shelled salted pistachios

Instructions:

Whisk together the vinegar, sugar, Italian herb blend and olive oil. Season with salt and pepper to taste. Place the carrots in a large glass or ceramic mixing bowl and pour the dressing over the carrots. Toss well and allow the carrots to marinate for an hour or so (or cover and refrigerate overnight). Just before serving, toss the carrots again and then mix in the watermelon and pistachios.

Servings:

Serves 6 to 8.

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