Name: Carrot, orange and cashew salad recipe
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 120g pkt salad leaves; 3 oranges, peeled, segmented, juice reserved; 3 large carrots, peeled, cut into ribbons; 2 spring onions, thinly sliced diagonally; 40g sultana; 36.40 gm olive oil; 14.40 gm honey; 11.80 gm Dijon mustard; 40g cashew; 40.00 ml thyme leaves

Carrot, orange and cashew salad recipe

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Vibrant and festive Easter salad to impress your guests or bring to a gathering.

Ingredients:

120g pkt salad leaves
3 oranges, peeled, segmented, juice reserved
3 large carrots, peeled, cut into ribbons
2 spring onions, thinly sliced diagonally
40g sultana
36.40 gm olive oil
11.80 gm Dijon mustard
40g cashew
40.00 ml thyme leaves

Instructions:

On a serving platter, layer the salad leaves, orange segments, rolled carrot ribbons, spring onion, and sultanas for a colorful and refreshing salad presentation.
Combine the oil, honey, mustard, and reserved orange juice in a screw-top jar, season, and shake well. Drizzle the dressing over the salad and sprinkle with cashews and thyme.

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