Carrot Salad

By • February 7, 2011 • 0 Comments


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Author Notes: This recipe goes really quickly if you use a food processor to grate the carrots. The kids enjoy it, and it lasts great in the fridge. It also makes a great picnic dish. It's hardy and will do fine out of the fridge for a few hours. And even served at room temperature, it's juicy and refreshing.

This recipe calls for orange wedges. PLEASE follow these instructions for cutting your wedges. If you don't know this technique yet, learn it. Today. You will thank me every time a recipe calls for orange bits.

First, cut the ends off of the orange.

Place the fruit cut end down and use a sharp serrated knife to cut away the peel, moving down the side of the orange, following the shape of the fruit.

Then, use a sharp knife to cut each orange in half from pole to pole.

Finally, cut your orange in wedges.
Ordinary Blogger (Rivki Locker)

Serves 4-6

  • 4 carrots, grated coarsely
  • Juice of 1/2 lemon
  • 1 teaspoon honey
  • 1/8 teaspoon cinnamon
  • 1 orange, cut in wedges
  1. Place the grated carrots in a bowl. In a separate small bowl or cup, combine the lemon, honey and cinnamon. Mix into the carrots and refrigerate for up to 3 days.
  2. Shortly before serving, add the orange wedges and mix.

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