Tuesday, May 11, 2010

Carrot Romaine Salad
Ingredients:
2 cups carrots, shredded
1/2 cup currants
1/2 cup almonds, sliced
2 lemons, juiced
1 bunch scallions, thinly sliced on angle
1/2 bunch cilantro, roughly chopped (optional)
Method:
Step 1: Toast Almonds
Place sliced almonds on baking tray in 350 degree oven for ten minutes or
until desired toasting is achieved
Step 2: Assemble

Place all ingredients in bowl, toss, add lemon juice and toss again.

Serve at room temperature.