Pensacola Orange-Carrot Salad

Pensacola Orange-Carrot Salad
Servings: 8 Prep 20 mins


  • 1/4 cup vegetable oil
  • 1/4 cup frozen orange juice concentrate, thawed
  • 2 tablespoons tahini paste
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 2 pounds carrots, peeled and grated, or 2 bags (10 ounces each) shredded carrots
  • 1/2 cup sweetened dried cranberries

Make It

1. In a jar with a tight-fitting lid, combine vegetable oil, orange juice concentrate, tahini paste, soy sauce, and salt. Shake well to blend. In a large bowl, toss together carrots and dried cranberries. Pour dressing over carrot mixture. Stir to mix well.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 165, Fat, total (g): 9, carb. (g): 20, fiber (g): 4, pro. (g): 2, Percent Daily Values are based on a 2,000 calorie diet.