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Nutrition Facts
Serving Size 1 (170g) Recipe makes 6 servings
Calories 171
Calories from Fat 84		(49%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 35mg		1%
Potassium 333mg		9%
Total Carbohydrate 23.4g		7%
	Dietary Fiber 3.9g	15%
	Sugars 12.7g
Protein 1.4g		2%
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Fruit & Carrot Salad

Recipe #78748 | 40 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Dec 13, 2003

I have made carrot salad in many variations for many years, but this is my favourite. I don't always have all three fruits to put into it, but I do try to have two out of the three at least. This is so cool and refreshing. It makes a great accompaniment to my Lamb Curry. Cook time is chill time, although it will keep, if well sealed, for 24 hours in the fridge.

SERVES 6 (change servings and units)

Ingredients

3 large carrots
1/4 peeled and cored fresh pineapple
1 navel orange
1 large tart apple
1/4 cup raisins
2 valencia oranges, juice of
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
salt & freshly ground black pepper

Directions

1
Peel and grate the carrots.
2
Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple.
3
Mix the carrots, prepared fruits and raisins in a medium sized bowl.
4
Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste.
5
Toss the dressing with the salad.
6
Serve chilled.

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Featured Reviews for This Recipe

From: Teena V

On Aug 17, 2007

My husband & I like this but it needs a little something. I'm not sure what! Maybe the juice of a lemon or lime. It is worth trying again. Thanks for the idea. Teena

0 people found this review helpful

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From: Geema

On Jan 18, 2004

I would never have believed that carrots, pineapple, oranges and Dijon mustard would combine into something so tasty. My DH and I enjoyed the flavors and the good healthy benefits from eating all those fresh ingredients. A good recipe, Jenny Sanders!

2 people found this review helpful

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From: AmyJoV3

On Oct 11, 2005

This was so easy to make and delicious! I made it for a small dinner party, and my guests loved it. One of my guests is gluten intolerant and this is a great gluten-free dish to serve. (Note: to ensure it is gluten free, the vinegar in the mustard should be wine vinegar. I used King Soopers/Kroger's Premium Select Brand).

1 person found this review helpful

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