Posted by Janet Harriett on Jan.29, 2010

©iStockphoto.com - Fertnig

Seasonal eating in winter tends to be heavy on potatoes and starches, which store well in colder climates where nothing actually grows outside in January, but winter’s seasonal produce include root vegetables and citrus. Winter-stored carrots and fresh orange juice combine in this tangy-sweet salad to provide a light, sunny flavor to counterbalance many of the heavier vegetables and starches in winter seasonal eating. Raisins add a jolt of sweetness and color interest that make this salad suitable as a side dish or dessert. By grating the carrots in a food processor, you can have this salad ready in less than five minutes.

Golden raisins, dried with a different process, have a brighter flavor than their black counterparts that complements the orange flavor of the dressing; however, golden raisins are harder to find as organic produce than black raisins, since the process to make them generally includes sulfur dioxide treatment to preserve the lighter color, which is not allowed in certified organic produce. A few companies produce organic golden raisins available through online retailers and some health food stores. If you’re worried about using raisins that aren’t certified organic, use all black raisins.

Carrot-Raisin Salad

1 pound carrots
1/2 cup golden raisins
1/4 cup black raisins
2 juicing oranges

Cut long strips of zest from half of one orange and set aside, wrapped in a moist napkin or towel to keep from drying out. Squeeze the juice from the two oranges and set aside.

Grate the carrots, leaving the peels on. One pound of carrots should yield approximately 4 cups of shreds. Toss the carrot shreds with the orange juice.

Mix the golden and black raisins into the salad, tossing well to distribute the raisins evenly throughout the carrot shreds. Serve garnished with strips of orange zest. Makes approximately four 1-cup servings.

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Posted under Food, Nutrition & Recipes, Healthy Recipes, Raw, Salads and Sides.