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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

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

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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, Bag - $1.69/ea

  FreshDirect Jumbo Flame Raisins, Resealable Bag - $4.99/ea
  Lemons - $0.79/ea Save! 4 for $3.00
  Juice Oranges Family Pack - $4.99/ea
 4lb bag
  FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $12.99/ea
You May Already Have
  Morton's Regular Salt - $1.19/ea
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