Gourmet Grandma
Refreshing Orange Salad
By Maxine Byrd
Mar 1, 2002 - 11:40:00 AM

LOS ANGELES—This is one of my favorite salads no matter what season of the year. Served alone or with an entrèe it adds sparkle to a meal. This is slightly varied from a recipe found in "The Monday-To-Friday Recipe Cookbook" by Michele Urvater, which I highly recommend.


  • 2 cups cooked brown or white rice
  • 4 navel oranges, peeled and white pith removed, cut into 1 inch sections or 1 large can mandarin oranges, drained
  • 6 peeled, grated carrots


  • 1 cup fresh parsley or mint leaves (I use a combination of the two)
  • 1 cup vegetable oil
  • 1 cup lime juice ( I have used lemon juice in a pinch)
  • 1 Tablespoon frozen orange juice concentrate
  • 1 teaspoon ground cardamom
  • 1 Tablespoon honey
  • salt and freshly ground pepper, to taste

Mince parsley and mint. Whisk all dressing ingredients together in serving bowl. Add rice and oranges and carrots and mix gently but thoroughly and adjust seasoning. Chill until serving time.

Next month: Time for something a little less nutritious: Queen's Cookies (or Torte di Regina).

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