Carrot, Currant, Orange, and Sunflower Seed Salad

 
1/2 cup apple juice
2 T. tahini
1 T. maple syrup
1 T. apple cider vinegar
pinch of cinnamon
2 cups carrots, shredded
1 orange, peeled, cut into segments, and each segment cut into three pieces
1/3 cup currants
1/4 cup sunflower seeds
1/4 cup freshly chopped parsley
 

In a blender or food processor, combine the apple juice, tahini, maple syrup, vinegar, and cinnamon, and process for 1 minute or until smooth and creamy. In a bowl, place the remaining ingredients, pour the dressing over the top, and toss gently to combine. Store in the refrigerator.

Serves 3-4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett