| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
4qr |
1 |
servings |
INGREDIENTS
| 500 |
g |
Carrots; peeled and grated |
| 1/2 |
c |
Seeded raisins * |
| 2 |
|
Eschallots; finely chopped |
|
|
Salt and pepper to taste |
| 1 |
ts |
Grated fresh ginger |
| 2 |
tb |
Fresh orange juice |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Hazelnut oil |
| 4 |
tb |
Canola oil |
| 1 |
|
Pinches caster sugar |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
ORANGE AND GINGER DRESSING
Salad:
1. Combine all ingredients in a bowl and pour over the dressing. Serve
chilled.
Orange and Ginger Dressing:
1. Place all ingredients in a screw-top jar and shake well.
* Currants can be used in place of the raisins. Roasted and skinned
hazelnuts can be added just before serving.
Converted by MC_Buster.
Per serving: 935 Calories (kcal); 83g Total Fat; (77% calories from
fat); 5g Protein; 50g Carbohydrate; 0mg Cholesterol; 157mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit;
16 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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