MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 4 servings
       2 tb Lime juice
       2 tb Red wine vinegar
       2 ts Ground cumin
       1 ts Sugar
            Salt & white pepper to taste
     1/3 c  Peanut oil
       1 tb Grated ginger
       2 sm Cloves garlic, minced
       2 tb Grapefruit mint, chopped
       1 lb Carrots
     1/2 c  Dried apricots, slivered
       4 lg Romaine lettuce leaves
   Make the dressing: In a small mixing bowl add 2 tablespoons lime
   juice to red wine vinegar. Add ground cumin, sugar, salt and white
   pepper to taste. With a whisk, stir in the peanut oil to form an
   emulsion, then blend in ginger, garlic and mint. Allow the mixture to
   sit for one-half hour before using for the flavors to blend.
   Peel carrots, then shred with a grater or the appropriate attachment
   in a food processor. Place carrots in a large mixing bowl and add
   apricots. Add dressing, tossing salad until well coated. Spon salad
   onto large chilled romaine lettuce leaves, and serve.
   Source:  Shepherd’s Garden Seeds pamphlet.