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Apricot Carrot Salad with grapefruit and Mint recipe
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To make Apricot Carrot Salad with grapefruit and Mint you will need
Ingredients
| 2 | tablespoons | Lime juice | | 2 | tablespoons | Red wine vinegar | | 2 | teaspoons | Ground cumin | | 1 | teaspoon | Sugar | | | Salt & white pepper to taste | | 1/3 | cups | Peanut oil | | 1 | tablespoon | Grated ginger | | 2 | | Cloves (small) garlic; minced | | 2 | tablespoons | Grapefruit mint; chopped | | 1 | pound | Carrots | | 1/2 | cups | Dried apricots; slivered | | 4 | large | 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.
Enjoy your Apricot Carrot Salad with grapefruit and Mint
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Sat 2 Aug 2008
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