Carrot Salad with Pecans ("Carrot Salad with Pecans")

Name: Carrot Salad with Pecans
Yield: 8
Ingredients: For the dressing; 2 tablespoons of freshly squeezed orange juice; 2 tablespoons of mustard; 2 tablespoons of olive oil; 1 cup heavy cream, whipped until stiff; Salt to taste; For the salad; 2 large grated carrots; 2 green stalks of celery, chopped; 4 large radishes cut into thin slices; 100g toasted pecans; 1/3 cup black currant jam, seedless; 1 bunch of fresh lettuce, smooth and curly

1
For the dressing
2
2 tablespoons of freshly squeezed orange juice
3
2 tablespoons of mustard
4
2 tablespoons of olive oil
5
1 cup heavy cream, whipped until stiff
6
Salt to taste
7
For the salad
8
2 large grated carrots
9
2 green stalks of celery, chopped
10
4 large radishes cut into thin slices
11
100g toasted pecans
12
1/3 cup black currant jam, seedless
13
1 bunch of fresh lettuce, smooth and curly

Ingredients

1
For the dressing
2
2 tablespoons of freshly squeezed orange juice
3
2 tablespoons of mustard
4
2 tablespoons of olive oil
5
1 cup heavy cream, whipped until stiff
6
Salt to taste
7
For the salad
8
2 large grated carrots
9
2 green stalks of celery, chopped
10
4 large radishes cut into thin slices
11
100g toasted pecans
12
1/3 cup black currant jam, seedless
13
1 bunch of fresh lettuce, smooth and curly

Directions

1
Prepare the dressing by mixing together the orange juice, mustard, olive oil, heavy cream, and salt. Reserve
2
Place the carrot, celery, radish, pecans, and black currant jam in a bowl
3
Add the dressing to the salad and toss well
4
Serve immediately on a lettuce bed
5
Serves 8 portions
6
264 calories per serving.