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Apricot-Carrot Salad with Grapefruit
Mint
Sometime
summer eating needs to be light, and just because you are
having a barbecue doesn't mean your meal needs to be heavy,
fattening, or boring for that matter either! This healthy
salad should do the trick. Fresh herbs are so easy to
grow, and nothing is more fun than finding innovative ways
to cook with them. Fresh grapefruit mint makes an appearance
alongside carrots in this vegetarian barbecue side dish--a
vegetable summer salad that's simple to make, and low-fat too.
To make the dressing: In a small mixing bowl add 2 tablespoons
lime juice to red wine vinegar. Add ground cumin, sugar, salt
and white pepper to taste.
Using a
whisk, stir in the peanut oil to emulsify, then blend in
ginger, garlic and mint. Set mixture aside for a half hour
to allow the flavors to blend.
To make the salad:
Peel carrots, then shred with a grater or using a food processor.
Place carrots in a large mixing bowl and add apricots. Add
dressing. Toss salad until well coated.
Spoon salad onto
large chilled romaine lettuce leaves, and serve.
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Ingredients
2 tbsp. lime juice
2 tbsp. Red wine vinegar
2 tsp ground cumin
1 tsp sugar or sucanat
Salt & white pepper to taste
1/3 cup peanut oil
1 tbsp. grated ginger
2 small cloves garlic, minced
2 tbsp. grapefruit mint, chopped
1 lb carrots
1/2 cup dried apricots, slivered
4 large Romaine lettuce leaves
Serves 4.
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Sabatino Flavored Oils -
Italian Barbecue
copper
fire pit