Carrot-Raspberry Salad

Carrot-Raspberry Salad
The Washington Post, May 16, 2012
Course: Salad
Features: Gluten-Free, Vegan, Healthy
Summary:

Fruits and vegetables can play happily together, as this bright and colorful salad shows.

MAKE AHEAD: The salad -- minus the mint leaves, salt and raspberries -- can be assembled, covered and refrigerated a day in advance. Fold in the mint, salt and berries before serving.

4 servings

Ingredients:

1 pound (8 medium) carrots, shredded
1/2 pint raspberries
3 medium Valencia or other oranges
12 mint leaves, cut in half lengthwise
1/4 cup raspberry vinegar
Sea salt
Freshly ground black pepper
Directions:

Combine the shredded carrots and the raspberries in a serving bowl. Finely grate a teaspoon of orange zest from 1 of the oranges and add it to the bowl.

Peel the oranges. Cut them in half vertically, then cut each half into quarter-inch-thick slices. Add them to the bowl, including any juices. Add the mint leaves.

Use your hands or two wooden spoons to toss the salad gently, taking care not to break up the raspberries. Drizzle the vinegar evenly over the salad, then season lightly with salt and pepper. Toss gently yet thoroughly to coat. Taste, and adjust the seasoning as needed.

Recipe Source:

Adapted from "Welcome to Claire's," by Claire Criscuolo (Lyons Press, 2012).