Orange Carrot Salad
Originally published as Orange Carrot Salad in Country December/January 1994, p49
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 3 tablespoons lemon juice
- dash salt
- 3 cups carrots shredded
- 2 medium oranges peeled
- Carbohydrate 17.5678555506385 g
- Cholesterol 0 mg
- Fat 0.308478181818182 g
- Fiber 4.5279037967605 g
- Protein 1.52291170460693 g
- Saturated Fat 0.0462644696969697 g
- Serving Size 1 1 - (167g)
- Sodium 1013.46591654215 mg
- Sugar 13.039951753878 g
- Trans Fat 0.107656954545454 g
- Calories 72 calories
Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.
