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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    dogsandwoods's Note:

    This is the closest that I could come to duplicating a carrot salad served at a restaurant that has been closed for decades. It is very good and fairly healthy, as well as a great way to use odds and ends. The servings and yields are just a guess as it depends on the size of your carrots. The dressing is a little more fussy than the basic recipe as it has to suit your taste.

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    Ingredients:

    Serves: 8-10

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Wash and shred carrots.
    2. 2
      Wash and finely grate the orange part of the orange peel.
    3. 3
      Peel the orange and chop into bite sized pieces, making sure to retain the juice and not the seeds.
    4. 4
      Mix carrots, orange peel, orange pieces and raisins in a bowl.
    5. 5
      In another bowl, whisk the mayo, olive oil, vinegar and sugar together.
    6. 6
      Taste the dressing to make certain that it is not too sweet or too sour for your liking.
    7. 7
      If too sweet, add a touch more vinegar; if too sour, add a touch more sugar.
    8. 8
      Slowly pour most of the dressing over the carrot mixture and mix well.
    9. 9
      If there wasn't enough dressing to coat everything, add more until the mixture is coated.
    10. 10
      May garnish with drained mandarin oranges.

    Ratings & Reviews:

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    Nutritional Facts for Orange and Carrot Salad

    Serving Size: 1 (143 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 216.1
     
    Calories from Fat 107
    49%
    Total Fat 11.9 g
    18%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.8 mg
    1%
    Sodium 158.8 mg
    6%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 3.0 g
    12%
    Sugars 18.7 g
    74%
    Protein 1.4 g
    2%

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