Kicked up Carrot Salad

From: Elmotoo

On Mar 19, 2007

I loved this, the kids hated it. Loved the flavors & freshness. Great submission!

From: evelyn/athens

On Mar 17, 2007

I'm iffy about this recipe. I liked the combination of flavours and textures, but the dressing really did not add to the salad's appeal - just a lot of orange juice swimming around on our salad plates. Wish I could give it more, but it needs a bit of work.

From: justcallmetoni

On Mar 17, 2007

Loved the combination of carrots and fennel in this colorful salad. The cinnamon, apricots and orange made a light and fruity dressing that enhanced the overall dish. I used my mandoline to shave the carrots and fennel and in keeping with that slice d the apricots into slivers. Served this with my curry tuna salad, which worked well as the sweetness here balanced the curry well. My one reaction was that the dressing lacked a little acidity. Ended up adding a teaspoon or two of white balsamic vinegar to the leftovers and thought it was the missing component which made something really very good into great. This is one I will make often as it works so well with salads or grilled meats. Thank you so much!

From: ~Rita~

On Mar 18, 2007

This is like eating a carrot cake salad! I like the cinnamon (taking over in flavor) the sweet crunchy and tangy salad. The fennel did get lost in this. Needs to be seasoned with a generous amount of salt and some fresh cracked pepper.