2 tbsp lime juice
2 tbsp red wine vinegar
2 tsp ground cumin
1 tsp sugar
1 salt & white pepper to taste
1/3 cup peanut oil
1 tbsp grated ginger
2 small cloves garlic, minced
2 tbsp grapefruit mint, chopped
1 lb carrots
1/2 cup dried apricots, slivered
4 large romaine lettuce leaves
A Recipe for
Apricot-Carrot Salad With Grapefruit Mint
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This Recipe for Apricot-Carrot Salad With Grapefruit Mint is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apricot-Carrot Salad With Grapefruit Mint from the recipe cookbook of Recipes-to-go (Fruit)
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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.
Source: Shepherd's Garden Seeds pamphlet.
Serves: 4
Apricot-Carrot Salad With Grapefruit Mint Recipe brought to you by Recipes To-Go