Recipe from Judy Fleming’s book “In the Kitchen with Judy”
Salade de carottes & d’ananas

 

Preparation time:  15 – 20 minutes

Serving size: serves 4 – 6 people

Ingredients: carrots – pineapple – raisins – celery – orange – spices – olive oil

 

Method:

Mix the following in a large bowl

  • 1 cup finely chopped celery
  • 3 cups finely grated carrots (use S blade in food processor)
  • ¾ cup fresh pineapple chopped into small pieces
  • ½ cups organic raisins

Dressing

  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh orange juice
  • 2 tbsp pineapple juice
  • ½ tsp each of cinnamon and nutmeg

Blend dressing well then add to the salad and toss until well coated.  Keep in fridge until ready to serve on a bed of baby spinach leaves or mixed garden greens.