Crunchy Grape Tomato And Carrot Salad - cooking recipe

Ingredients

1 pint grape tomatoes, cut in half
1 lb baby carrots, cut into 1/4 inch slices
3 stalks celery, sliced diagonally
2 green onions, thinly sliced
3 tablespoons olive oil
2 tablespoons water
2 tablespoons apple juice
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon brown sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
pepper
1 tablespoon dried basil or 3 tablespoons fresh basil, julienned

Preparation

Combine tomatoes, carrots, celery and green onions in a large bowl.
Whisk together remaining ingredients in a small bowl, then add to vegetables.
If using dried basil, add now to the dressing; if using fresh, add just before serving.
Gently toss vegetables to coat in dressing.
Cover and refrigerate for at least 2 hours; salad tastes best when prepared in advance.
Serve chilled.