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.
My Private Note
Units: US | Metric
- 1Wash and shred carrots.
- 2Wash and finely grate the orange part of the orange peel.
- 3Peel the orange and chop into bite sized pieces, making sure to retain the juice and not the seeds.
- 4Mix carrots, orange peel, orange pieces and raisins in a bowl.
- 5In another bowl, whisk the mayo, olive oil, vinegar and sugar together.
- 6Taste the dressing to make certain that it is not too sweet or too sour for your liking.
- 7If too sweet, add a touch more vinegar; if too sour, add a touch more sugar.
- 8Slowly pour most of the dressing over the carrot mixture and mix well.
- 9If there wasn't enough dressing to coat everything, add more until the mixture is coated.
- 10May garnish with drained mandarin oranges.
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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
- Total Fat 11.9 g
- Saturated Fat 1.6 g
- Cholesterol 3.8 mg
- Sodium 158.8 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 3.0 g
- Sugars 18.7 g
- Protein 1.4 g