Fruit & Carrot Salad
People tend to either love fruit in salads, or hate it - it should be pretty clear which camp I fall into by now. Fruit is good, says I. As for this being another carrot-based salad; it is probably the last one for a while. I used the last of my local carrots making this. It's possible I will be able to find some more but they have become pretty scarce.
You could throw some nuts into this, if you liked. You can also use lemon juice instead of orange juice, mixed with a little honey counteract the sourness. You can change the fruit around as well, although I always like to have apples or pears, and some sort of citrus. And pineapple. The pineapple is pretty indispensible; you could use tinned in a pinch though. I regard the prospect of banana without great enthusiasm in this instance, but you could if you wanted to, I suppose. I don't usually put in any kind of fresh berries, because I do tend to think of this as a winter/spring salad, providing lots of simultaneous juiciness and crunchiness when they can be otherwise a bit hard to come by. You can practically feel the vitamins rushing into your body when you eat this. I used to put some oil in this - sunflower seed oil would be good - but I've decided it can do without it perfectly well.
6 servings
30 minutes
Make the Salad:
3 large carrots
1/4 of a pineapple, peeled and cored
2 medium apples, washed
1 large valencia orange
1/3 cup dried cranberries
Peel and grate the carrots. Cut the pineapple and apples into bite sized pieces. Peel the orange and break it into bite sized pieces. Mix the carrots, pineapple, apples, orange pieces and cranberries together.
Make the Dressing:
the juice from 1 or 2 valencia oranges
1 teaspoon Dijon mustard
1/4 teaspoon each, or to taste, salt & pepper
Whisk the mustard and salt and pepper into the orange juice. Toss the salad in the dressing. Serve chilled.
You could throw some nuts into this, if you liked. You can also use lemon juice instead of orange juice, mixed with a little honey counteract the sourness. You can change the fruit around as well, although I always like to have apples or pears, and some sort of citrus. And pineapple. The pineapple is pretty indispensible; you could use tinned in a pinch though. I regard the prospect of banana without great enthusiasm in this instance, but you could if you wanted to, I suppose. I don't usually put in any kind of fresh berries, because I do tend to think of this as a winter/spring salad, providing lots of simultaneous juiciness and crunchiness when they can be otherwise a bit hard to come by. You can practically feel the vitamins rushing into your body when you eat this. I used to put some oil in this - sunflower seed oil would be good - but I've decided it can do without it perfectly well.
6 servings
30 minutes
Make the Salad:
3 large carrots
1/4 of a pineapple, peeled and cored
2 medium apples, washed
1 large valencia orange
1/3 cup dried cranberries
Peel and grate the carrots. Cut the pineapple and apples into bite sized pieces. Peel the orange and break it into bite sized pieces. Mix the carrots, pineapple, apples, orange pieces and cranberries together.
Make the Dressing:
the juice from 1 or 2 valencia oranges
1 teaspoon Dijon mustard
1/4 teaspoon each, or to taste, salt & pepper
Whisk the mustard and salt and pepper into the orange juice. Toss the salad in the dressing. Serve chilled.
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