Some cosmetic changes in preparation for larger site changes in the works.
Joined: Dec 19, 2005
Posted to Thread #6 at 11:33 pm on Dec 21, 2005
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 6. CARROT RAPEE - Meryl - 11:33pm on 12/21/05 (0)