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Carrot and Orange Salad

Updated February 23, 2016
(1 Votes)

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

4 servings

Preparation Time - Text 20 mins

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursecold appetizer, side dish

Dietary Considerationcold appetizer, side dish

Mealdinner, lunch

Moodstressed

Taste and Texturefruity, light

Type of Dishfirst course salad

Ingredients

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

Instructions

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.

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

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.

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.

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.

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