Blood Orange and Carrot Salad
(makes 4 servings)
|2||blood or navel oranges, 12 ounces (360 g) total|
|4||medium carrots, 12 ounces (360 g) total, peeled and coarsely grated|
|2||tablespoons (30 ml) fresh lemon juice|
|1 1/2||tablespoons (22.5 ml) canola oil|
|2||tablespoons (30 ml) grated sweet onion|
|1/4||teaspoon (1.25 ml) cayenne pepper|
|1/8||teaspoon (0.6 ml) ground cumin|
|freshly ground pepper|
|chopped flat-leaf parsley|
- Working over a bowl to catch any juice, remove peel and white pith from oranges. Slice into thin slices crosswise, removing any seeds. Arrange orange slices to one side of 4 salad plates. Sprinkle the carrots in a pile that touches the oranges.
- In a cup, whisk together lemon juice, canola oil, onion, cayenne pepper, and ground cumin. Drizzle over salads and sprinkle with pepper and parsley. Serve at once.
|Per serving:||107 calories (42% calories from fat), 1 g protein, 5 g total fat (0.4 g saturated fat), 4 g dietary fiber, 0 cholesterol, 26 mg sodium|
|Diabetic exchanges:||1 carbohydrate (1/2 fruit, 1 1/2 vegetable), 1 fat|