Recipe for Julienne Salad with Oranges

Posted: April 05, 2012

Zest and juice from 2 oranges

8 teaspoons imitation (kosher- for-Passover) mustard

4 teaspoons honey

2 teaspoons apple cider vinegar

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

4 large carrots, peeled and  julienned

2 daikon radishes (the size of a medium carrot) peeled and julienned

2 English hothouse cucumbers,  unpeeled, seeded, and  julienned

4 (11-ounce) cans mandarin oranges, drained; or 6 small fresh tangerines, peeled and broken into segments

2 heads Bibb lettuce, separated  into individual leaves

1. In a small bowl, whisk the orange zest, juice, mustard, honey, vinegar, salt and pepper. Set aside.

2. Place the slices of carrot, daikon, and cucumber in a medium bowl. Toss with the dressing. Add the oranges. Set one lettuce leaf on each plate. Divide the carrot/daikon/cucumber mixture among the plates.

Adapted slightly from Passover by Design by Susie Fishbein (Mesorah Publications, 2008)

Per Serving: 58 calories, 2 grams protein, 12 grams carbohydrates, 9 grams sugar, 1 gram fat, no cholesterol, 101 milligrams sodium, 2 grams dietary fiber

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