Zingy Carrot and Raisin Salad


  • Makes3 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.

This article was originally published on Aug 01, 2004

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