Moroccan Salad
4 cups carrots (about 4 large carrots) mandolin cut bayonet size
(1/4 inch by 1 1/2 inch “spears”)
2 bunches green onions, cut on bias
1 bunch of celery, tough strings peeled and fine sliced
12 apples, peaches or pears (no need to peel); if using apples or pears mix with orange juice below to prevent discoloration, core, do not peel, cut into moon shape slices
1 bunch grapes (if large, cut in halves)
2 pints blueberries
1 box (pound) raisins or dry cranberries (apricots work also, julienned)
3 cups (whole or half) walnuts or pecans
2 jars mango chutney
1 cup orange juice
Combine with mango chutney and orange juice; mixture will make its own juice, which you may wish to drain as it develops.
This salad is just as good the day after preparation.
mmmm…sounds good!