From Sandi's Recipe File - Carrot and Ginger Salad

Presents

"From Sandi's Recipe File"

Recipe Source:
January 2002 Issue of
Reader's Digest

Serving Size: Makes 4 servings

Have this recipe emailed to you!

Carrot and Ginger Salad

Amount	Ingredient
1/2 cup	sultana raisins
3/4 pound	young carrots
	Salt
1/2 teaspoon	honey or sugar
1 3/4 ounces	chopped peanuts, pecans, or walnuts
Dressing:
2 inch piece	fresh ginger root
1	lemon
1	orange
1/2 cup	sour cream or natural yogurt

Preparation Instructions:

Put a little water in a kettle and put in on to boil. Put the sultanas into a small bowl, then cover them with the boiling water and set aside. To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl. Finely grate half the rind from the lemon and then from the orange into the bowl. Squeeze the juice from half of the lemon, and then from half of the orange and add it to the ginger in the mixing bowl. Stir in the sour cream or yogurt and set the dressing aside. Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them . Stir the dressing into the carrot and sultana mixture, then season with salt and add honey or sugar to taste. Finally, stir in the chopped nuts and serve. Makes 4 servings.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Home Recipe File Unique Kitchen Shop

Web Rings Affiliate Programs

Tell a Friend About This Site Search this Site D & P Webstore