Apricot-carrot Salad With Grapefruit Mint Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Lime juice,
2 tbsp: Red wine vinegar,
2 tsp: Ground cumin,
1 tsp: Sugar,
Salt & white pepper to taste,
1/3 cup: Peanut oil,
1 tbsp: Grated ginger,
2 small: Cloves garlic, minced
2 tbsp: Grapefruit mint, chopped
1 lbs: Carrots,
1/2 cup: Dried apricots, slivered
4 large: 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: Shepherds Garden Seeds pamphlet.
Source from luhu.jp
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: Shepherds Garden Seeds pamphlet.
Source from luhu.jp
Tags
Salads