Carrot and Orange Salad

This beautiful salad is made fragrant with a touch of orange blossom water (available in the baking section of most supermarkets, or see "Find it fast!" above to order online). Serve the dish between the main course and dessert or as part of a larger feast. To make ahead, follow Step 1 and refrigerate up to 3 days. Remove from refrigerator about 30 minutes before serving, and resume with Step 2. Prep: 10 minutes.

Yield:

Makes 4 to 6 servings

Recipe from


Ingredients

1/4 teaspoon salt
1 tablespoon powdered sugar, plus more for topping
1 teaspoon orange blossom water
Juice of 1 lemon
8 carrots, peeled and grated (about 3 1/2 cups)
2 oranges, peeled (with white pith removed) and sliced
1 tablespoon extra-virgin olive oil, plus more if desired
Garnish: toasted almond slices

Preparation

1. Combine first 4 ingredients in a medium bowl. Add carrot, and toss to combine.

2. Top with orange slices, drizzle with oil, and sprinkle with powdered sugar. Garnish, if desired.

Note:

Sara Foster and Kim Sunée,

October 2007