The "Carrot & Orange Salad With Cashews & Cilantro" (page 56) is somewhat reminiscent of old-fashioned carrot and raisin salad, with the oranges standing in for the raisins. As the recipe head note states, this salad "…is a delightful merging of color, texture, and flavor". Color comes from the carrots and oranges, texture from the crunchy cashews, and flavor abounds with the addition of fresh orange and lime juices, plus cilantro. The 'Theme of 3's' is present here (I'm always on the lookout for this since discovering many of these recipes incorporate this concept) with the color orange: orange carrots, oranges, and orange juice. Leaving the olive oil out altogether is easy enough in this very flavorful salad, with no substitutions required. If you find you need a little extra moisture, you could increase either, or both, the orange and lime juices. With the fresh orange slices right there in the salad, I found no need to compensate for leaving the oil out.
"Keeping it McDougall Friendly" checklist:
ü Omit the 1/3 cup olive oil (and thereby eliminating 72 grams of fat!!!! Not to mention, 633 additional calories!). Add extra orange or lime juice if you desire.