Curried Vegetable Salad - cooking recipe

Ingredients

1 1/4 cups carrots, cut in 1/4-inch diagonal slices
1 1/4 cups peeled and sliced cucumbers, quartered
1 1/2 cups diced ripe tomatoes
lettuce leaf
1/4 cup orange juice
2 tablespoons oil
2 tablespoons lemon juice
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon ground ginger

Preparation

Cook carrots in boiling water until crisp tender, about 2 minutes. Drain; place in large bowl. Add cucumbers and Citrus Curry Dressing; toss to coat. Cover and refrigerate until ready to serve. Add tomatoes; toss lightly. Serve over lettuce leaves, if desired.
For dressing: Combine orange juice, oil, lemon juice, curry, salt and ginger in a small bowl. Beat with a wire whisk.