Apricot-carrot Salad W/grapefruit Mint
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Salad | 4 | Servings | |
INGREDIENTS
| 2 | T | Lime juice |
| 2 | T | Red wine vinegar |
| 2 | t | Ground cumin |
| 1 | t | Sugar |
| Salt & white pepper to taste | ||
| 1/3 | c | Peanut oil |
| 1 | T | Grated ginger |
| 2 | Cloves, small garlic | |
| minced | ||
| 2 | T | Grapefruit mint, chopped |
| 1 | lb | Carrots |
| 1/2 | c | Dried apricots, slivered |
| 4 | Romaine lettuce leaves |
INSTRUCTIONS
Make the dressing: In a small mixing bowl add 2 tablespoons lime juice to red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste. With a whisk, stir in the peanut oil to form an emulsion, then blend in ginger, garlic and mint. Allow the mixture to sit for one-half hour before using for the flavors to blend. Peel carrots, then shred with a grater or the appropriate attachment in a food processor. Place carrots in a large mixing bowl and add apricots. Add dressing, tossing salad until well coated. Spon salad onto large chilled romaine lettuce leaves, and serve. Source: Shepherd's Garden Seeds pamphlet. Date: 07 Jun 96 17:06:08 EDT From: Linda <72752.746@compuserve.com> MM-Recipes Digest V3 #158 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 14.7mg
Sodium: 344.3mg
Potassium: 659.9mg
Carbohydrates: 24.4g
Fiber: 4.6g
Sugar: 15.3g
Protein: 5.4g