Posted on Tue, Dec. 16, 2008

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CARROT, ORANGE AND CRANBERRY SALAD

South Florida Sun-Sentinel food editor Steve Petusevsky says oranges and cranberries are perfectly paired for the food "dating game" -- especially during the holidays. Serve this salad as is or atop a green salad. This is the second recipe in our week of offerings from food editors around the country.

WHOOPS: I mentioned mushrooms in the intro to yesterday's email, although the recipe for beef stroganoff didn't actually include them. If you would like to include them, saute ½ lb. sliced mushrooms along with the beef or onion.

Ingredients

2 lbs. carrots, peeled and grated or julienned

2 navel oranges, peel and pith cut away to expose fruit and fruit sliced into rounds (or substitute ¾ cup drained mandarin orange sections)

1 tablespoon orange juice concentrate

½ cup dried cranberries

1 tablespoon extra-virgin olive oil

1 tablespoon sesame seeds

2 teaspoons low-sodium soy sauce

Directions

Combine all ingredients in a large bowl. This can be done a day prior to serving. Makes 8 to 10 servings.

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