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carrot cran raisins golden raisin pecans dressing olive oil lemon juice orange orange blossom water orange-blossom honey ground ginger ground cinnamon mint salt pepper
Viewed: 96 - Published at: 6 years agoIngredients
- 1 lb carrot, shredded (usually 1 bag of shredded carrots)
- 1/4 cup cran raisins
- 1/4 cup golden raisin
- 1/2 cup pecans, rough chopped (add more nuts if you like)
- Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 orange (1 tablespoon zested, then 1/2 juiced, and the other 1/2 sliced as a garnish)
- 3 tablespoons orange blossom water (no substitute)
- 2 tablespoons orange blossom honey
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup of fresh mint, chopped (more or less to taste)
- salt
- pepper
Method
- Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
- Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
- Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!
