The Starving Musician Recipes
Carrot Orange Salad with
Currants
Serves 4 generously
We like currants better than raisins. But if you like raisins, feel free; you'll need
about 1/2 cup.
-
1 large orange, cut in half. (Peel and
finely chop one half. Juice the other half and set aside the juice).
-
1/4 cup mayo (low fat if you must, but not
non-fat)
-
1 8 oz. package pre-shredded carrots, or
about 2 1/2 cups shredded carrots
-
1 rib celery, cut into 1/4" dice
-
1/4 cup currants or 1/2c raisins
-
very small dash of salt
Equipment:
-
Cutting board
-
Knife
-
Medium mixing bowl
-
Juicer or reamer
-
Mixing spoon
-
Plastic wrap
Combine all ingredients, using 2 Tablespoons of orange juice. Mix thoroughly, add more
orange juice as necessary to make a creamy dressing that coats ingredients well. Cover and
chill at least one hour to allow flavors to develop.
Creative Option: This salad is excellent in a whole wheat pita with curry
chicken salad.
Recipes ©2003 Randi Reed
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