Sunday, July 12, 2009

Carrot Orange Salad

One of my favorite things to do at thrift stores is to look at their cookbooks. I recently got quite a few great ones for $1 each, one being the Moosewood Restaurant Low-Fat Favorites. This recipe looked like a great summer salad so I made it for Colton's birthday party and everyone loved it! It's very light and flavorful. The cinnamon adds a surprisingly great dimension to it.

  • 4 cups shredded carrot (I bought mine pre-shredded)
  • 3 cans mandarin orange slices, drained
  • 6 tablespoons lemon juice
  • 3 tablespoons honey
  • 1/2 teaspoon cinnamon
In a medium bowl, combine the carrots and oranges. In a small bowl, combine the lemon juice, honey, and cinnamon; mix until combined. Add the dressing to the salad and allow to marinade in the fridge for at least 30 minutes.

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