Carrot salad with orange and olives

by Ursula


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)


Put the slices oranges on a plate. Use a peeler to cut strips of the carrots and put them on top of the slices of orange. Put oil, rosemary and vinegar in a boil and mix, add some salt and pepper to taste. Sprinkle the dressing on top of the carrots and oranges and decorate with olives and walnuts.

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