1 pound (8 medium) carrots, shredded
½ pint raspberries
3 medium Valencia or other oranges
12 mint leaves, cut in half lengthwise
¼ cup raspberry vinegar
Freshly ground black pepper
Combine the shredded carrots and the raspberries in a serving bowl. Finely grate a teaspoon of orange zest from 1 of the oranges and add it to the bowl.
Peel the oranges. Cut them in half vertically, then cut each half into quarter-inch-thick slices. Add them to the bowl, including any juices. Add the mint leaves.
Use your hands or two wooden spoons to toss the salad gently, taking care not to break up the raspberries. Drizzle the vinegar evenly over the salad, then season lightly with salt and pepper. Toss gently yet thoroughly to coat. Taste, and adjust the seasoning as needed.
Cook's note: The salad – minus the mint leaves, salt and raspberries – can be assembled, covered and refrigerated a day in advance. Fold in the mint, salt and berries before serving.
Nutrition values per serving: 120 calories, 1 g fat (0 saturated), 29 g carbohydrates, 8 g fiber, 2 g protein, 0 cholesterol, 150 mg sodium.
Adapted from "Welcome to Claire's" by Claire Criscuolo (Lyons Press, 2012)
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close