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Add a photoServings: 4
Ingredients
- 2 Tbsp. Lime juice
- 2 Tbsp. Red wine vinegar
- 2 tsp Grnd cumin
- 1 tsp Sugar Salt & white pepper to taste
- 1/3 c. Peanut oil
- 1 Tbsp. Grated ginger
- 2 x Cloves (small) garlic, chopped
- 2 Tbsp. Grapefruit mint, minced
- 1 lb Carrots
- 1/2 c. Dry apricots, slivered
- 4 lrg Romaine lettuce leaves
Directions
- Make the dressing: In a small mixing bowl add in 2 Tbsp. lime juice to red wine vinegar. Add in grnd cumin, sugar, salt and white pepper to taste.
- With a whisk, stir in the peanut oil to create an emulsion, then blend in ginger, garlic and mint. Allow the mix to sit for one-half hour before using for the flavors to blend.
- Peel carrots, then shred with a grater or possibly the appropriate attachment in a food processor. Place carrots in a large mixing bowl and add in apricots. Add in dressing, tossing salad till well coated. Spon salad onto large chilled romaine lettuce leaves, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 166 | 70% |
| Total Fat 18.88g | 24% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 611mg | 17% |
| Total Carbs 16.79g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.59g | 5% |
| Protein 2.58g | 4% |
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