Carrot & Orange Salad Recipe by Hiroko Liston
Carrot & Orange Salad Cooking Instructions 5 minutes 1 Cat Carrot into thin strips. Using a vegetable slicer, it would be easy to do. 2 Place Carrot in a mixing bowl, add Salt, Black Pepper, Olive Oil (OR Oil of your choice), Lemon Juice and Sugar, mix well, and set aside. 3 Remove the peel of Orange and cut the Orange in your favourite way. You may prefer cutting out the segments, but that would create some waste and it is not easy for my shaky hands. I cut it in half first, cut each half into 3 wedges, then cut each wedge into 3 pieces. 4 Add the Orange pieces to the Carrot, squeeze out all the juice from the removed peel, and mix to combine. You can serve the salad immediately, but I recommend to leave it in the fridge for at least 15 minutes before serve. 1 Cat Carrot into thin strips. Using a vegetable slicer, it would be easy to do. 1 Cat Carrot into thin strips. Using a vegetable slicer, it would be easy to do. 2 Place Carrot in a mixing bowl, add Salt, Black Pepper, Olive Oil (OR Oil of your choice), Lemon Juice and Sugar, mix well, and set aside. 2 Place Carrot in a mixing bowl, add Salt, Black Pepper, Olive Oil (OR Oil of your choice), Lemon Juice and Sugar, mix well, and set aside. 3 Remove the peel of Orange and cut the Orange in your favourite way. You may prefer cutting out the segments, but that would create some waste and it is not easy for my shaky hands. I cut it in half first, cut each half into 3 wedges, then cut each wedge into 3 pieces. 3 Remove the peel of Orange and cut the Orange in your favourite way. You may prefer cutting out the segments, but that would create some waste and it is not easy for my shaky hands. I cut it in half first, cut each half into 3 wedges, then cut each wedge into 3 pieces. 4 Add the Orange pieces to the Carrot, squeeze out all the juice from the removed peel, and mix to combine. You can serve the salad immediately, but I recommend to leave it in the fridge for at least 15 minutes before serve. 4 Add the Orange pieces to the Carrot, squeeze out all the juice from the removed peel, and mix to combine. You can serve the salad immediately, but I recommend to leave it in the fridge for at least 15 minutes before serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls California Farm Mirepois Lentil Dinner Soup Easy Kutsinta California Farm Mirepois Lentil Dinner Soup Easy Kutsinta Amaranth Leaves Stir Fry Crispy Crumb Coated Boneless Cod Fish Fry Tagliatelle Ragout Bolognese Aromatic flavorful Lemony Pasta California Farm Mirepois Lentil Dinner Soup Tuna & Celery Salad with Crispy Chilli Oil Celery Leaves Pancake Barley and banana flour cake Pink Chirote Barley flour methi bhaji muthiya Amaranth Leaves Stir Fry Crispy Crumb Coated Boneless Cod Fish Fry Tagliatelle Ragout Bolognese Aromatic flavorful Lemony Pasta California Farm Mirepois Lentil Dinner Soup Tuna & Celery Salad with Crispy Chilli Oil Celery Leaves Pancake Barley and banana flour cake Pink Chirote Barley flour methi bhaji muthiya