Carrot Salad

SALAD
Ingredents
4 large carrots
2 oranges
salt and pepper
1 Tblsp oil
Sprig of watercress
Method
Peel then grate the carrots.
Remove zest from both oranges, then squeeze the juice from one. Beat the zest, salt, pepper and oil with the orange juice. Pour the dressing over the grated carrot, cover and chill. Segment the other orange.
Serve the salad decorated with orange segments and garnished with watercress.
Serves 4 people.
Variation:
This carrot salad is also nice with a Tablespoon of raisins that have been soaked in boiling water and drained before mixing in. 

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