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Carrot Salad with Walnut Oil & Honey

Adapted from Fine Cooking Magazine

This salad makes a delicious accompaniment to roast pork or chicken.

Makes 6 servings

1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
1 cup NOW Walnuts, chopped
1/2 cup dried currants
1 orange, juiced (about 1/2 cup)
3 Tbs. apple-cider vinegar
1 Tbs. honey
3 Tbs. walnut oil
Kosher or sea salt
Freshly ground black pepper
2-1/2 Tbs. finely chopped chives

*NOW items available at your local health food store

  1. Combine the grated carrots, walnuts, and currants in a medium serving bowl.
  2. In a small bowl, whisk together the orange juice, cider vinegar, and honey.
  3. Slowly whisk in the walnut oil.
  4. Season with salt and pepper to taste.
  5. Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives.
  6. Adjust the seasoning to taste.
  7. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes.
  8. Sprinkle with the remaining 1/2 Tbs. chives right before serving.

Calories: 290
Calories from Fat: 180
Total Fat: 20 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 210 mg
Total Carbohydrate: 27 g
Dietary Fiber: 5 g
Protein: 5 g

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