Carrot-Raspberry Salad

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

Sea salt

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.

Serves four.

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)