Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Lime juice
2 tb Red wine vinegar
2 ts Ground cumin
1 ts Sugar
Salt white pepper to taste
1/3 c Peanut oil
1 tb Grated ginger
2 sm Cloves garlic, minced
2 tb Grapefruit mint, chopped
1 lb Carrots
1/2 c Dried apricots, slivered
4 lg Romaine lettuce leaves

Make the dressing: In a small mixing bowl add 2 tablespoons lime
juice to red wine vinegar. Add ground cumin, sugar, salt and white
pepper to taste. With a whisk, stir in the peanut oil to form an
emulsion, then blend in ginger, garlic and mint. Allow the mixture to
sit for one-half hour before using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment
in a food processor. Place carrots in a large mixing bowl and add
apricots. Add dressing, tossing salad until well coated. Spon salad
onto large chilled romaine lettuce leaves, and serve.

Source: Shepherd's Garden Seeds pamphlet.

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