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Carrot Salad by


zest and juice of 2 limes
3 tbs EVOO
2 tbs honey
1/2 tsp ground mustard
1/8 tsp crushed red peppers
1/4 lbs carrots, peeled and sliced crosswise
1/2 c sliced dried apricots
3 small scallions, sliced


1. In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 min. Remove from heat and cover.

2. In a large pot of boiling salted water, cook carrots until just tender (2 to 3 min). Drain and transfer carrots to a serving bowl.

3. Add dried apricots and scallions, then toss salad w/ warm honey-lime dressing. Sprinkle with lime zest.

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