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.
- 3 cups shredded carrots
- 2 medium oranges, peeled
- 3 tablespoons lemon juice
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- Dash salt
- 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. Yield: 4-6 servings.
Originally published as Orange Carrot Salad in Country December/January 1994, p49
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