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Blood Orange and Carrot Salad

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(makes 4 servings)

2blood or navel oranges, 12 ounces (360 g) total
4medium carrots, 12 ounces (360 g) total, peeled and coarsely grated
2tablespoons (30 ml) fresh lemon juice
1 1/2tablespoons (22.5 ml) canola oil
2tablespoons (30 ml) grated sweet onion
1/4teaspoon (1.25 ml) cayenne pepper
1/8teaspoon (0.6 ml) ground cumin
freshly ground pepper
chopped flat-leaf parsley
  1. 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.
  2. 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

 

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