Carrot and Orange Salad

Carrot and Orange Salad

Ingredients for the Salad

  • 3 cups carrots, peeled and shredded
  • 2 oranges, peeled and segmented, with segments cut in half
  • 3 Tablespoons fresh cilantro, minced
  • 1 Tablespoon fresh mint, minced

Ingredients for the Dressing

  • 3 Tablespoons olive oil
  • 2 Tablespoons orange juice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • 1 Tablespoon Sweetener
  • salt and pepper, to taste


  1. Add the salad ingredients to a medium bowl.
  2. Combine the dressing ingredients in a small jar and shake well.
  3. Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.


Success tips:

  1. To shred the carrots, use a food processor, box grater, or purchase pre-shredded carrots.
  2. To cut the oranges into segments, use a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes to release the individual segments.
  3. Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.


  1. Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving.

2 Fruit and 3 Fat Servings

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