Curried Vegetable Salad

From my collection of handwritten recipes.

• Ready In: 17 mins
• Serves: 8
• Yields: 8 salads

Ingredients

• 1 1⁄4 cups carrots, cut in 1/4-inch diagonal slices
• 1 1⁄4 cups  peeled and sliced cucumbers, quartered
• 1 1⁄2 cups  diced ripe tomatoes
•  lettuce leaf
• 1⁄4 cup  orange juice
• 2  tablespoons  oil
• 2  tablespoons lemon juice
• 1  teaspoon curry powder
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground ginger

Directions

1. Cook carrots in boiling water until crisp tender, about 2 minutes. Drain; place in large bowl. Add cucumbers and Citrus Curry Dressing; toss to coat. Cover and refrigerate until ready to serve. Add tomatoes; toss lightly. Serve over lettuce leaves, if desired.
2. For dressing: Combine orange juice, oil, lemon juice, curry, salt and ginger in a small bowl. Beat with a wire whisk.