3 Reviews

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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UmmBinat May 09, 2012

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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ellie_ June 18, 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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JustJanS June 08, 2010
Lebanese Carrot and Orange Salad