Carrot-Raisin Salad
Prep time:
Total time:
Yield: 2 servings
- 2 tablespoons lemon juice
- 2 tablespoons avocado or light olive oil
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pinch cinnamon
- ½ lb (about 4 medium) carrots, shredded
- ¼ cup golden raisins (sultanas)
- Whisk together the lemon juice, oil, honey, mustard, salt, pepper, and cinnamon in a medium bowl.
- Toss in the carrot and raisins.
- Serve, or store refrigerated up to 3 days before serving.
Optional: Add a handful of chopped walnuts for a nutty crunch.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/carrot-raisin-salad/
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