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Recipe Name: Apricot-carrot Salad W/grapefruit Mint Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Lime juice
2 Tablespoon(s) Red wine vinegar
2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Sugar
Salt & white pepper to taste, Salt & white pepper to taste
1/3 Cup(s) Peanut Oil
1 Tablespoon(s) Grated ginger
2 Cloves, small garlic
2 Tablespoon(s) Grapefruit mint, chopped
1 Pound(s) Carrots
1/2 Cup(s) Dried apricots, slivered
4 Romaine lettuce leaves
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
<> MM-Recipes Digest V3 #158 From the
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 315
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 14.7mg
Sodium: 344.3mg
Potassium: 659.9mg
Carbohydrates: 24.4g
Fiber: 4.6g
Sugar: 15.3g
Protein: 5.4g

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