Carrot salad with orange and olives
by Ursula
Ingredients
3 oranges, peeled and cut in thin slices
3 carrots (finely grated)
3 tbls extra virgin olive oil
1 tsp finely chopped rosemary or dried rosemary
1 tbls balsamic vinegar
130 g black olives
50 g walnuts (roasted and finely chopped)
I love getting home from work to my fruit and veg bag full of fresh, organic produce, the surprise of ingredients has got me perusing my cook books again! Thank you,
— Laura, Heeley
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