Sun Glow Salad Recipe
Ingredients
| 4 medium-size carrots, pared and grated | ||
| Honey | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 1/2 cup cream tor whipping | ||
| Sugar | 1 Teaspoon | |
| Dried apricots | 2 Tablespoon, finely chopped | |
| Pecans | 1 Tablespoon, chopped | |
| 4 small slices pumpernickel bread, buttered | ||
Directions
1 Place carrots in a medium-size bowl; drizzle honey and lemon juice over; toss to mix well. Chill at least 30 minutes to season.
2 When ready to serve, beat cream with sugar just until it mounds softly in a small bowl; fold in apricots and pecans.
3 Spoon carrot mixture on top of buttered bread slices; top with a fluff of apricot cream and a pecan half, if you wish.
2 When ready to serve, beat cream with sugar just until it mounds softly in a small bowl; fold in apricots and pecans.
3 Spoon carrot mixture on top of buttered bread slices; top with a fluff of apricot cream and a pecan half, if you wish.
Chef
