"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot n Date Salad Recipe

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This recipe for Carrot n Date Salad, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pavani Chebolu
Added: Wednesday, March 12, 2008


2 teacups grated carrots
1 head lettuce
1/2 teacup chopped dates
2 tablespoons chopped toasted almonds (optional)

For the dressing
Honey and lemon dressing

Put the carrots in ice-cold water for 10 minutes. Drain thoroughly.

Put the lettuce in ice-cold water for 10 minutes. Drain thoroughly.

Break off the individual lettuce leaves into bitesize pieces and prepare a bed of the leaves in a serving bowl.

Spread the grated carrots in the middle.

Sprinkle the chopped dates and toasted almonds over the carrots.

Put in the refrigerator.

Serve cold with the dressing in a separate bowl.

The dressing should be served at room temperature.
Cooking Time : Nil.
Preparation Time : A few min.
Makes 1 cup.
3/4 teacup honey
3 tablespoons lemon juice
1/2 teaspoon freshly crushed peppercorn

When required for use, mix all the ingredients in a blender.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
A healthy combination of carrots and dates.




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