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 Cloves (small) garlic, minced
2 tbsp Grapefruit mint, chopped
1 lb Carrots
1/2 cup Dried apricots, slivered
4 large Romaine lettuce leaves
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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: Shepherd's Garden Seeds pamphlet.
Date: 07 Jun 96 17:06:08 EDT
From: Linda <72752.746@compuserve.com>
MM-Recipes Digest V3 #158
From the MealMaster recipe list.
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