 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I have made carrot salad in many variations for many years, but this is my favourite. I don't always have all three fruits to put into it, but I do try to have two out of the three at least. This is so cool and refreshing. It makes a great accompaniment to my Lamb Curry. Cook time is chill time, although it will keep, if well sealed, for 24 hours in the fridge. Ingredients:
3 large carrots |
1/4 peeled and cored fresh pineapple |
1 navel orange |
1 large tart apple |
1/4 cup raisins |
2 valencia oranges, juice of |
1/4 cup extra virgin olive oil |
1 teaspoon dijon mustard |
salt & freshly ground black pepper |
Directions:
1. Peel and grate the carrots.
2. Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple.
3. Mix the carrots, prepared fruits and raisins in a medium sized bowl.
4. Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste.
5. Toss the dressing with the salad.
6. Serve chilled.
|
|