| 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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