Grated Carrot Salad With Dates and Oranges

• 1 pound carrots, grated on the medium blade of your grater
• 8 dates, pitted and quartered lengthwise
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh orange juice
• Salt to taste
• 1/4 teaspoon ground cinnamon, plus additional for sprinkling
• 2 tablespoons olive oil
• 2 to 3 oranges (as needed)

1. In a large bowl combine the carrots and dates.
2. Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil.
3. Toss with the carrots.
4. Remove the peel and pith from one of the oranges.
5. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice.
6. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots.
7. Transfer to a platter or a wide bowl.
8. Slice the remaining orange or oranges into thin rounds.
9. Cut the rounds in half, and arrange in an overlapping ring around the carrots.
10. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

carrots, dates, lemon juice, orange juice, salt, ground cinnamon, olive oil, oranges

Taken from cooking.nytimes.com/recipes/1015949 (may not work)