Citrus-Carrot Salad

  • 2 carrots, peeled and sliced into long ribbons using a vegetable peeler (I used one orange and one purple carrot for more color)
  • 1 cara cara orange, peel sliced off and cut into round slices
  • 6 oz. torn red lettuce (or other fresh greens)
  • 3 oz. crumbled feta cheese
  • 2 tsp. slivered almonds
  • ½ T. olive oil
  • ½ T. mayonnaise
  • 1 tsp. wholegrain mustard

Prepare the carrots and orange by peeling the carrots and creating long ribbons by slicing them lengthwise with a vegetable peeler. For the orange, slice the peel carefully away using a sharp paring knife. Cut the orange into round slices, each about a quarter of an inch thick.

In a large serving bowl, arrange a base of red lettuce or other greens and then add the carrot ribbons, orange slices, crumbled cheese, and slivered almonds. Chill until ready to serve.

Create a creamy dressing by whisking the olive oil, mayonnaise, and mustard together. Taste and add salt and/or pepper to suit your needs.

To serve, drizzle the dressing evenly over the salad and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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