Peanut, Orange and Carrot Salad Rachael Ray   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS 1/4 cup peanut butter 3 tablespoons tamari (dark soy sauce) Juice of 1 orange One 1-inch piece ginger, peeled and grated One 1-pound bag shredded carrots 4 scallions, thinly sliced (for people's portions only) 1/4 cup chopped peanuts Salt and pepper 1. In a medium microwaveable bowl, microwave the peanut butter for about 10 seconds to soften. Whisk in the tamari, orange juice and ginger; stir in a splash of hot water if the sauce begins to tighten up. 2. Stir the carrots into the dressing and toss. For your pooch, pack a picnic-size portion and label it. 3. For the people's portions, scatter the scallions and peanuts on the remaining salad; season to taste with salt and pepper.

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