Tuesday, March 15, 2011

Carrot and Orange Salad

Very Good.
1 lb shredded carrots
2 oranges, peeled, segmented and chopped
1/2 cup unsalted roasted cashews (I used roasted pine nuts)
1/4 cup chopped fresh cilantro
2 tbsp fresh orange juice
2 tbsp fresh lime juice
2 tsp agave syrup
Salt and freshly ground black pepper
1/3 cup olive oil

In a large bowl, combine the carrots, oranges, cashews, and cilantro and set aside.
In a small bowl, combine the orange juice, lime juice, sugar, and salt and pepper to taste. Whish in the oil until blended. Pour the dressing over the carrot mixture, stirring to lightly coat. Toss gently to combine and serve.

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