Carrot and California Raisin Salad with Sweet Orange
Submitted by: Rafih Benjelloun
Raisin-Carrot Salad with even more fruit and a sweet vinaigrette.
- 1 tablespoon vegetable oil
- 3 tablespoons red wine vinegar or fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
- 2 tablespoons orange blossom water
- 1/2 cup fresh-squeezed orange juice
- Pinch of salt
- 1 Valencia or navel orange
- 4 medium carrots
- 1/4 medium pineapple
- 1 cup California raisins
For dressing, combine vegetable oil, vinegar, cinnamon, sugar, orange water, orange juice and salt in large bowl; mix well. Peel and section orange being careful to remove all white pith; then cut sections into chunks. Peel carrots and grate. Peel, core and dice pineappple into small bite-size pieces. Combine with dressing in large bowl; add raisins and mix to coat well. Let stand in refrigerator for 45 minutes to an hour to chill well; serve cold.
Nutrition Facts Per Serving
Calories 130 (13% from fat); Total Fat 2g (sat 0g, mono 1g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 28g; (Dietary Fiber 3g; Sugars 25g; ); Iron 1mg; Sodium 90mg; Calcium 30mg; Potassium 333mg
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