Wednesday, December 17, 2008


Orange Carrot Salad

1 pound (5 medium) carrots
2 large oranges
1/2 cup raisins
1/2 cup almonds, toasted
1 lime
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon superfine sugar

Fit SaladShooter slicer/shredder with Shredding
Cone and shred carrots into bowl. Peel oranges and use knife to remove pith from each section, cut into thirds, and add to carrots. Add raisins. Fit SaladShooter slicer/shredder with Slicing Cone and sliver almonds over carrots. With knife, slice four thin slices of lime for garnish. Squeeze 2 tablespoons juice for dressing.

DRESSING: Stir together oil, lime juice, cumin, cinnamon, and sugar. Pour over salad and mix. Refrigerate about 1 hour. Spoon carrot salad onto lettuce leaves and garnish each plate with lime slices.

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