Thursday, December 11, 2008

Orange, Carrot and Honey Salad

I don't know about you, but lately I seem to be surrounded by sick people. They pass by my desk at work, coughing and blowing their noses. They sit next to me in class, wheezing with glazed expressions on their faces as they try to concentrate on the discussion. Everyone seems to have the flu, a cold, strep throat or bronchitis. Its just that time of year.

This recipe, another winner from the Moosewood Restaurant Lowfat Favorites cookbook, is what you need to keep you chock-full of healthy nutrients and vitamin C so you can avoid becoming one of the hacking, sneezing masses.

Orange, Carrot and Honey Salad

From Moosewood Restaurant Lowfat Favorites. The original recipe doesn't include golden raisins or pineapple, but I think they add a nice touch if you happen to have them around. Feel free to omit one or both if you desire or if you don't have the ingredients at hand. The salad will be just as tasty.

2 to 3 large carrots, peeled and grated (about 4 cups)

2 large navel oranges

1 cup finely diced fresh pineapple (optional)

2-4 tablespoons golden raisins (optional)

2 tablespoons fresh squeezed lemon juice

l tablespoon honey

1/2 teaspoon ground cinnamon


1. Place the grated carrots in your serving bowl and set aside. Supreme the oranges. This isn't near as hard as it seems. You don't, however, want to cut your orange into sections like the picture above. IGNORE THE PICTURE! Do as I say, not as I do. For a step by step photo example of how to supreme an orange, go here: Coconut and Lime: How to supreme citrus. Do this over the serving bowl, and squeeze all the juice out of the membrane when you are done cutting out the orange sections, so that the juice of the citrus won't be wasted.

2. If you are using the raisins and pineapple add them to the bowl. Combine the lemon juice, honey and cinnamon and pour over the salad. Mix, and let sit for at least 10 minutes so the flavours can meld before serving.