I am going to start this post by extolling the virtues of the humble carrot. Carrots are pretty. They are cheap (very). They are nutritious (also very). And I remembered today that they're also quite tasty!

This is a simple recipe that I must have come across in a cookbook or magazine. I have made it so many times though, that I don't refer to a recipe anymore, and I simply don't remember where it's from. 

This recipe calls for orange wedges. PLEASE follow these instructions for cutting your wedges. If you don't know this technique yet, learn it. Today. You will thank me every time a recipe calls for orange bits. 

First, cut the ends off of the orange. 

Place the fruit cut end down and use a sharp serrated knife to cut away the peel, moving down the side of the orange, following the shape of the fruit. 

Then, use a sharp knife to cut each orange in half from pole to pole.

Finally, cut your orange in wedges. 

Carrot Salad
This recipe goes really quickly if you use a food processor to grate the carrots. The kids enjoy it, and it lasts great in the fridge. 

4 carrots, grated coarsely
Juice of 1/2 lemon
1 teaspoon honey
1/8 teaspoon cinnamon
1 orange, cut in wedges 

Place the grated carrots in a bowl. In a separate small bowl or cup, combine the lemon, honey and cinnamon. Mix into the carrots and refrigerate for up to 3 days. 

Shortly before serving, add the orange wedges and mix.