Tuesday, May 09, 2006
Carrot Orange Salad
I went cooking crazy today having not done anything for the past six days. I've been reading a lot about the importance about beta-caratene in the diet and when I ran across this recipe it spoke to me. Plus, it falls into the 'cool, refreshing' category for warmer weather.
This recipe is so simple and easy. It comes from the Moosewood Restaurant's Low Fat Favorites.
Makes 4-6 servings
-2 or 3 large carrots, peeled and grated (about 4 c)
-2 navel oranges
-2 tbsp fresh lemon juice
-1 tbsp honey
-1/4 tsp ground cinnamon
Grate carrots and set aside.
I skipped the instructions on how to section the orange because I really didn't understand what they were talking about. I'm very visual when it comes to technique. Just peel and get as much of the pith off the orange as you can and toss in with carrots.
In a small bowl, combine lemon juice, honey, and cinnamon. Pour over the carrot/orange mixture and toss. Before serving, allow salad to sit for at least 10 minutes so the flavors mix. For best results, chill for 3 to 4 hours.
What a nice treat on a hot summer day!
p.s. -- The picture doesn't do it justice.