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    You are in: Home / Recipes / Lebanese Carrot and Orange Salad Recipe
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    Lebanese Carrot and Orange Salad

    Average Rating:

    3 Total Reviews

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    • on May 09, 2012

      This was nice. I used organic oranges. I think this would be much better with organic carrots for some flavour! I used purple onion for colour, yellow raisins, canola oil to be soy free, freshly squeezed lemon juice, plus the water. I didn't let it sit so long. Served with Timman Z'affaran (Iraqi Saffron Rice With Meat) & Egyptian Garlic Yogurt Cucumber Salad for a good meal. Made for RECIPE SWAP #64 - May 2012

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    • on June 18, 2010

      Delicious salad! My grandmother used to make carrot and raisin salad when I was young -- but this is so much better. Thanks for sharing this keeper. Made for ZWT6.

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    • on June 08, 2010

      What a yummy salad. I made it round lunch time to eat for dinner tonight and must say the flavours really developed while it sat. I used 1 tablespoon of lemon infused olive oil and will reduce that further next time I make this. I gave the salad a good grinding of black pepper and a sprinkle of chopped fresh mint to serve.

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    Nutritional Facts for Lebanese Carrot and Orange Salad

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 106.6
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 30.9 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 3.2 g
    Sugars 13.1 g
    Protein 1.3 g


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