Apricot-carrot salad w/grapefruit mint
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Red wine vinegar |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Sugar |
| Salt & white pepper to taste | ||
| ⅓ | cup | Peanut oil |
| 1 | tablespoon | Grated ginger |
| 2 | Cloves (small) garlic; minced | |
| 2 | tablespoons | Grapefruit mint; chopped |
| 1 | pounds | Carrots |
| ½ | cup | Dried apricots; slivered |
| 4 | larges | Romaine lettuce leaves |
Directions
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.
Date: 07 Jun 96 17:06:08 EDT
From: Linda <72752.746@...>
MM-Recipes Digest V3 #158
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .