Skip to Content

Shop by recipe What's Cooking Now
Dietary Concerns
Special Occasions
Advanced Recipe Search
Dietary Concerns

from "Farmhouse Cookbook" by Susan Hermann Loomis

Linnea Jepsen, the proprietor of the Great Grains cooking school in Pennsylvania, gave me the recipe for this salad. She is also a cooking instructor at Walnut Acres, an organic farm that produced everything from stone-ground flour to sugary sweet carrots.

Linnea's message to her students is very much in tune with the philosophy of Walnut Acres, which is simplicity, health, and flavorful organically grown produce. This salad embodies all of those ideals, and most important, it is so refreshing that you'll turn to it again and again.

The chilling isn't necessary, but it adds to the refreshing nature of the salad.

Serves 4
 Farmhouse Cookbook

7 medium carrots, finely grated
1/2 cup raisins
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced orange zest
1/2 cup freshly squeezed orange juice
1 teaspoon minced lemon zest
Salt (optional)
1/4 cup walnuts, toasted (see Note) and coarsely chopped

Print Print recipe

1. Combine all the ingredients except the walnuts in a medium-size serving bowl, and toss well. Taste for seasoning. Chill for 30 minutes if desired.
2. Sprinkle with the walnuts, and serve.
Note To toast walnuts, preheat the oven to 350°F. Place the nuts in a baking pan large enough to hold them in a single layer and toast, stirring once, until they give off a toasted aroma, 10 to 15 minutes.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Cal-Organic Organic Carrots - $1.49/ea
 approx. 1lb
  Sun-Maid Raisins - $3.69/ea
  Lemons - $0.99/ea Save! 5 for $4
  Juice Oranges Family Pack - $3.99/ea Save! 2 for $6
 8-10ct, approx. 4lb bag
  Just FreshDirect Raw Walnut Halves and Pieces - $8.99/ea Save! 2 for $16
You May Already Have
  La Baleine Fine Sea Salt - $4.59/ea
Estimated Total:  
save recipe as list