Apricot-carrot salad with grapefruit mint

Yield: 4 Servings

Measure 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 smalls Cloves garlic, minced
2 tablespoons Grapefruit mint, chopped
1 pounds Carrots
½ cup Dried apricots, slivered
4 larges Romaine lettuce leaves

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.

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