Zingy Carrot and Raisin Salad
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3 to 4 servings
- 6 medium carrots , peeled or scrubbed, and shredded
- 1/2 cup raisins
- 1/4 cup lemon juice
- 1/4 cup olive oil , or vegetable oil
- 1 tsp Dijon mustard , (optional)
- 1 tsp granulated sugar
- 1/2 tsp salt
- Toss together the carrots and raisins in a bowl. In another bowl, whisk together the lemon juice, oil, mustard, sugar and salt.
- Pour over carrot mixture and toss to combine. Serve.