Thursday, July 16, 2009

Warm Carrot Raisin Salad

Serving this dish warm adds a new dimension to the ever popular carrot raisin salad. You can eat leftovers of it cold too, of course.


2 1/2 cups shredded or matchstick carrots
2 tablespoons juice of fresh orange
2 tablespoons currants or raisins
1 teaspoon honey
1/8 teaspoon cinnamon
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)
Salt to taste (optional)


Spray a small to medium sized pan with ICB or an olive oil sprayer or drizzle very lightly with a teaspoon olive oil and put on medium heat. Add the carrots and sauté 3-5 minutes until lightly browned. In a small bowl mix the orange juice, honey and cinnamon and pour over the carrots. Add the raisins too and cook for another few minutes and then serve. If you want to balance out the sweet flavor a bit, add salt to taste.

Makes 2 ½ cups, 5 servings

Serving size: ½ cup Calories 50 Protein 1 g Carb 10 g Fiber 2 g Sugars 7 g Fat 1 g Saturated fat 0 g Sodium 40 mg


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