Apricot-Carrot Salad With Grapefruit Mint

Recipe Ingredients

2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Red wine vinegar
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Sugar
		Salt and white pepper to taste
1/3 cup	78ml	Peanut oil
1 tablespoon	15ml	Ginger - grated
2 tablespoons	30ml	Garlic - minced (small)
2 tablespoons	30ml	Grapefruit mint - chopped
1 lb	454g / 16oz	Carrots
1/2 cup	118ml	Dried apricots - slivered
4 cups	160g / 5.6oz	Romaine lettuce leaves (large)

Recipe Instructions

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. Spoon salad onto large chilled romaine lettuce leaves, and serve.

Source:
Shepherd's Garden Seeds

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