← Back to Search Results
Carrot and Orange Salad

Photo by:
Comments: 0
 

Recipe

This light, multicolored salad is good as an accompaniment to hot or cold meats, or served alongside a sandwich.

Yield: 4 servings
Prep time:  20 Mins

Ingredients

  • 2 large carrots
  • 2 large navel oranges
  • 1 fennel bulb
  • 1 bunch watercress

For the dressing:

  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 3 tbsp olive oil
  • 3 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • 2 tsp sesame seeds, lightly toasted

Directions

 

Prepare ahead: The salad can be refrigerated in a covered bowl for up to 6 hours. Toss the fennel in a lemon juice to prevent discoloration Dress and toss just before serving.

1. Trim and peel the carrots. Use a vegetable peeler to make long, thin strips of the entire carrot.

2. Cut away the peel and pith from the oranges. Working over a bowl, cut between the membranes to release the orange segments. Trim the fennel and thinly slice. Remove any tough stalks from the watercress. Combine the carrot, orange, fennel, and watercress in a serving bowl.

3. To make the dressing, whisk together the juices and honey. Gradually whisk in the oils. Season with salt and pepper. Pour the dressing over the salad mixture, sprinkle with the sesame seeds, and serve.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

271kcal (14%)
97mg (10%)
62mg (103%)
328mcg RAE (11%)
538mg
31mg
2g
10g
5g
20g
0mg (0%)
351mg (15%)
2g (11%)
22g (33%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
good-to-the-grain Good to the Grain
by Kim Boyce
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
mom-a-licious Mom-a-Licious
by Domenica Catelli
west-coast-cooking West Coast Cooking
by Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?