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
He was a very valiant man who first adventured on eating oysters. |
| James I |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Apricot-Carrot Salad With Grapefruit Mint is one of thousands in the Recipes-to-go Fruit Cookbook.
Food Tip |
If you enjoy this Apricot-Carrot Salad With Grapefruit Mint Recipe - you should enjoy the recipe collections you can find on the websites below:
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
This is a recipe for Apricot-Carrot Salad With Grapefruit Mint from the recipe cookbook of Recipes-to-go (Fruit)
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
In Mexico we have a word for sushi: bait. |
| José Simons |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
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