Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad. If you don't have a multihued bunch on hand, orange carrots are just as delicious.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2013
Ingredients
Orange-Cumin Vinaigrette:
Method
Using mandoline or vegetable peeler, cut carrots, lengthwise, into paperthin strips. Chill carrot strips and cilantro in ice water for 3 minutes. Drain and pat dry.Orange-Cumin Vinaigrette: Meanwhile, in dry small skillet over medium-high heat, toast cumin seeds until darkened and just beginning to pop, about 30 seconds. Transfer to large bowl. Whisk in orange juice, oil, lemon juice, coriander, honey, salt and pepper.
Add carrots, cilantro and pepitas; toss to coat. Sprinkle with feta cheese.
Nutritional facts Per serving: about
- Sodium 190 mg
- Sugars 7 g
- Protein 7 g
- Calories 185.0
- Total fat 12 g
- Potassium 542 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 20.0
- Folate 19.0
- Calcium 9.0
- Vitamin A 196.0
- Vitamin C 22.0
