grated carrot salad with hazelnuts

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* Exported from MasterCook *

 

Grated Carrot Salad with Hazelnuts

 

Recipe By :Marie-Pierre Moine

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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14 ounces mature carrots -- grated

2 tablespoons olive oil

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon orange juice

1 handful hazelnuts

a few chives or

flat leaf parsley leaves

salt and freshly ground black pepper

 

1. Put the carrots in a large bowl. Combine the oil, mayonnaise and lemon and

orange juices. Season to taste with salt and pepper.

 

2. Pour over the carrots and toss until well coated. Leave at room temperature

for at least 10 minutes, or chill the mixture for several hours in the

refrigerator.

 

3. If time allows, dry-fry the hazelnuts in a non-stick frying pan over a medium

heat for 2-3 minutes, or until lightly browned. If not, use the nuts as they

are.

 

4. Just before serving, toss the hazelnuts into the salad and snip in the herbs.

 

VARIATIONS:

* For a main course salad, add wedges of hard-boiled egg.

* Add a few black olives, pitted and coarsely chopped, raisins or chopped

cheese.

* For extra crunch, add some shredded white cabbage.

 

Source:

" French Vegetarian Cooking: A Step-By-Step Guide (In a Nutshell, Vegetarian

Cooking Series) Gift "

Copyright:

" Published by Element Books Ltd. (September 1999) ISBN/ASIN 1862043825 "

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Per Serving (excluding unknown items): 598 Calories; 51g Fat (72.8% calories

from fat); 4g Protein; 39g Carbohydrate; 11g Dietary Fiber; 10mg Cholesterol;

280mg Sodium. Exchanges: 7 Vegetable; 0 Fruit; 7 1/2 Fat.

 

NOTES : THIS COLOURFUL SALAD is a perfect starter for a winter meal, and a great

way to make carrots appealing to young children.

 

Nutr. Assoc. : 260 0 0 0 0 0 0 0 0