ORANGE BLOSSOM MINTED CARROT RAISIN SALAD
I love traditional carrot raisin salad ... but I always hated that some people use WAY too much mayo. You could hardly taste the carrots which were the main ingredient. So I found this a few years ago, and it has become my favorite, especially since I live in FL, it has great orange flavor. This is originally a Whole Foods Recipe, but it has been passed around quite a bit, so there have been some changes; however, I can't claim any rights to this - but it is such a light refreshing recipe. Take advantage of those pre-shredded carrots from the produce section, I definitely do (but you can always shred your own, especially if you grow them in your garden). A few grocery store items and you are set. As there is no mayo in this dish, it makes a great BBQ dish or potluck salad because it travels well. I always garnish with a couple of orange slices to remind people of what the main flavor is. And ... Orange Blossom Water? ... What do I use it in? Why bother buying a whole bottle? Well, I originally bought it for this salad, but I have used it over seafood, in teas (warm and cold), rice, and drizzled over grilled vegetables which is great. It can be purchased online, at Whole Foods and many other Health Food Markets, also any Asian Markets. It is a great addition to your condiment collection.
Provided by SarasotaCook
Categories < 15 Mins
Time 10m
Yield 6-8 Side servings, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
- Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
- Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!
ORANGE BLOSSOM CARROT SALAD
This carrot salad is representing the Middle East for ZWT 6. Orange flower water is distilled from bitter orange blossoms and is used to flavor drinks, salads, and desserts. Chef Evie Lieb adapted the recipe from The New Book of Middle Eastern Food.
Provided by cookiedog
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.
CARROT RAISIN SALAD
I first had this when I moved south and loved it. It is a great salad to take to a picnic or pot luck dinner. Even the kids will like it!
Provided by Babs in Toyland
Categories Pineapple
Time 15m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Place raisins in boiling water for about 5 minutes to soften and"plump" them up.
- Make sure pineapple is well drained.
- Mix all ingredients together and chill at least 1 hour before serving.
Nutrition Facts : Calories 157.5, Fat 5, SaturatedFat 4.1, Sodium 109.8, Carbohydrate 29, Fiber 6, Sugar 17.9, Protein 2.4
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