Preparation time: 15 minutes
Carrots get classy with the simplest citrus cinnamon dressing. This salad is crunchy and refreshing with just a touch of sweetness. It pairs perfectly with a grilled or roasted main dish.
2 cups carrots, peeled and grated
¼ cup chopped walnuts
¼ cup dried currants or raisins
1 tablespoon fresh orange juice
2 teaspoons fresh lemon juice
½ teaspoon fresh orange zest
¼ teaspoon fresh lemon zest
1 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon vegetable oil (or olive oil)
Preheat the oven to 350 degrees. Place the walnuts on a baking sheet and bake in the preheated oven for 6 minutes, or until lightly browned and toasty. Remove from oven and set aside to cool.
Combine the grated carrots, toasted walnuts and dried currants in a mixing bowl. Set aside.
Combine the orange juice, lemon juice, orange and lemon zests, brown sugar, salt and cinnamon in a small bowl. Whisk in the vegetable oil until well combined.
Pour the citrus cinnamon dressing over the grated carrot mixture and mix until carrots are well coated with dressing. Serve chilled.
Per serving: 135 calories, 8 g fat, 1 g saturated fat, 112 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.
Recipe adapted from Mediterranean Fresh, by Joyce Goldstein. W.W. Norton and Company.
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