This salad is so much more than a side dish. With fresh, vibrant flavours, it is sure to brighten up any winter lunch or dinner. To make it a complete meal, try topping with baked salmon fillets.
2 garlic cloves, smashed1/2 cup (125 mL) golden raisins or currants1/4 cup (60 mL) white wine vinegar1/2 cup (125 mL) shelled raw pistachios2 oranges, peeled and cut into thin rounds or segments6 medium carrots, peeled and cut into matchsticks1 medium yellow beet, peeled and cut into matchsticks1 medium red beet, peeled and cut into matchsticks1/3 cup (80 mL) fresh flat-leaf parsley leaves1/4 cup (60 mL) fresh mint leaves2 Tbsp (30 mL) orange juice1 Tbsp (15 mL) lemon juice1/4 tsp (1 mL) red pepper flakes1/4 tsp (1 mL) saltFreshly ground black pepper1/4 cup (60 mL) extra-virgin olive oil
In large bowl, stir together garlic, raisins, and vinegar. Set aside for 1 hour.
Preheat oven to 350 F (180 C).
Spread out pistachios onto rimmed baking sheet and bake, stirring occasionally, until lightly browned and fragrant, about 6 minutes. Let cool completely before chopping coarsely.
When ready to serve, remove garlic from vinegar mixture and add to the bowl oranges, carrots, yellow and red beets, parsley, mint, orange juice, lemon juice, red pepper flakes, salt, and a few grinds of pepper. Toss until everything is well combined. Drizzle oil over salad and gently toss again until evenly coated. Divide among serving plates or serve family style from large platter.
Serves 6.
Each serving contains: 244 calories; 4 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 29 g total carbohydrates (18 g sugars, 5 g fibre); 166 mg sodium
source: "Sweet & Juicy", alive #375, January 2014