Recipe - Apricot-Carrot Salad Wgrapefruit Mint

2 tablespoon Lime juice
2 tablespoon Red wine vinegar
2 teaspoon Ground cumin
1 teaspoon Sugar
Salt & white pepper to taste
1/3 cup Peanut oil
1 tablespoon Grated ginger
2 Cloves (small) garlic;
minced
2 tablespoon Grapefruit mint; chopped
1 pound Carrots
One half cup Dried apricots; slivered
4 lg Romaine lettuce leaves

Make the dressing: In a small mixing bowl add 2 tablespoons lime juice to
red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste.
With a whisk, stir in the peanut oil to form an emulsion, then blend in
ginger, garlic and mint. Allow the mixture to sit for onehalf hour before
using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment in a
food processor. Place carrots in a large mixing bowl and add apricots. Add
dressing, tossing salad until well coated. Spon salad onto large chilled
romaine lettuce leaves, and serve.

Source: Shepherd's Garden Seeds pamphlet.

Date: 07 Jun 96 17:06:08 EDT

From: Linda 72752.746@compuserve.com

MMRecipes Digest V3 #158

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.