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    You are in: Home / Recipes / Kicked up Carrot Salad Recipe
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    Kicked up Carrot Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 19, 2007

      I loved this, the kids hated it. Loved the flavors & freshness. Great submission!

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    • on March 18, 2007

      This is like eating a carrot cake salad! I like the cinnamon (taking over in flavor) the sweet crunchy and tangy salad. The fennel did get lost in this. Needs to be seasoned with a generous amount of salt and some fresh cracked pepper.

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    • on March 17, 2007

      I'm iffy about this recipe. I liked the combination of flavours and textures, but the dressing really did not add to the salad's appeal - just a lot of orange juice swimming around on our salad plates. Wish I could give it more, but it needs a bit of work.

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    • on March 17, 2007

      Loved the combination of carrots and fennel in this colorful salad. The cinnamon, apricots and orange made a light and fruity dressing that enhanced the overall dish. I used my mandoline to shave the carrots and fennel and in keeping with that slice d the apricots into slivers. Served this with my curry tuna salad, which worked well as the sweetness here balanced the curry well. My one reaction was that the dressing lacked a little acidity. Ended up adding a teaspoon or two of white balsamic vinegar to the leftovers and thought it was the missing component which made something really very good into great. This is one I will make often as it works so well with salads or grilled meats. Thank you so much!

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    • on March 17, 2007

      This recipe is good and we enjoyed it. Both DH and I thought it was missing something. I suggested a touch of honey and he suggested craisins or raisins along with some chopped pecans. I did like the use of the orange juice and oil. It made a nice dressing for the salad. I halved the recipe and the end result were 4 servings. It sat overnight in the refrigerator for the flavors to blend. Good luck with the contest.

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    • on March 17, 2007

      The orange dressing is thin and watery. It doesn't stick to the vegetables -- they seemed more drippy than dressed. Adding some mayonaise improved the leftovers but plain yogurt might have complimented the fruit better. However, I think that the main issue is that it doesn't quite know if its a vegetable salad or a fruit salad. Note: After some discussion on the RSC#9 thread about fennel substitutions I had to substitute bok choy stem with a pinch of fennel seed for the fennel bulb since there were none to be found even in the best-stocked grocery store in the area by the time the recipes were revealed. The substitution worked, but the recipe didn't.

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    Nutritional Facts for Kicked up Carrot Salad

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 168.8
     
    Calories from Fat 65
    38%
    Total Fat 7.2 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 85.2 mg
    3%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 5.4 g
    21%
    Sugars 15.5 g
    62%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    oranges, zest of

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