Carrot, Raisin, and Toasted Pecan Salad

From The Washington Post
Carrot, Raisin, and Toasted Pecan Salad
Carrot, Raisin, and Toasted Pecan Salad

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

5.5

cups

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

5.5

servings

Ingredients

  • Zest of 1 large orange

  • 1/4

    cup fresh orange juice

  • 1

    tablespoon honey

  • Kosher salt

  • Freshly ground black pepper

  • 1/4

    cup extra-virgin olive oil

  • 1

    pound carrots, grated

  • 1

    cup golden raisins, coarsely chopped (4 ounces)

  • 1/2

    cup toasted pecans, coarsely chopped (2 ounces)

Directions

Whisk together the orange zest, juice and honey in a large bowl. Season with salt and pepper to taste. Drizzle in the oil while whisking to form an emulsified vinaigrette. Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before using. Add the carrots, raisins, and pecans, and toss to incorporate. Taste, and adjust the seasoning as needed. Let the salad sit for 15 minutes, then stir before serving.

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