Title: Apricot-Carrot Salad W/grapefruit Mint
Categories: Salad
Yield: 4 Servings

2 tb Lime juice
2 tb Red wine vinegar
2 ts Ground cumin
1 ts Sugar
Salt & white pepper to taste
1/3 c Peanut oil
1 tb Grated ginger
2 Cloves (small) garlic;
-minced
2 tb Grapefruit mint; chopped
1 lb Carrots
1/2 c 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 one-half 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>

MM-Recipes Digest V3 #158

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