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Orange, carrot and pine nut salad with orange blossom water

Summer holiday coming up? need to lighten the calories for that perfect body???? then try our orange salad full of vitamin c.

Serves 4 as a starter



What to do?

  1. Dry fry the pine nuts in a frying pan until toasted. They will burn very quickly so keep your eyes on them! Place to one side to cool down.
  2. Wash the leaves, chicory and spin dry or leave to drain.
  3. Peel the carrots, discard the outer layers. Continue peeling in one spot creating long strands of carrot. Add to the leaves.
  4. Peel and segment the oranges, squeeze the remaining juice into a container to make the dressing in.
  5. Cut the cherry tomatoes in half
  6. Add the orange segments, radishes and tomatoes to the leaves and carrots.
  7. Mix the lemon juice in with the orange juice, add the Steenbergs Orange Blossom water and Perfect salt and mix, dribble in the olive oil and mix well.
  8. Pour the pine nuts over the salad leaves and dress the salad, mixing well
  9. Serve immediately.


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