Ingredients
- Servings: 4
- 4 large carrots, shredded
- 1 large fennel bulb, part only, sliced thin
- 1/2 cup chopped dried apricot
- 1/2 teaspoon ground cinnamon
- 2 oranges, juice of
- 1 orange, zest of
- 2 tablespoons vegetable oil
Recipe
- 1 combine all ingredients.
- 2 mix well.
- 3 refrigerate for approx 2 hours.
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