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.

Sara Foster and Kim Sunée
Recipe by MyRecipes October 2007

Gallery

Recipe Summary

Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

Advertisement