Carrot Salad

4 large carrots
2 oranges
salt and pepper
1 Tblsp oil
Sprig of watercress
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.
This carrot salad is also nice with a Tablespoon of raisins that have been soaked in boiling water and drained before mixing in. 


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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