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Spring Carrot and Raisin Salad

Spring Carrot and Raisin Salad

By Brandi Evans

Makes: 4-6 servings

Ingredients

  • 4 carrots
  • 1 medium apple
  • 4 radishes
  • 1/3 cup Sun-Maid Natural Raisins
  • 1 1/2 Tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp fresh parsley
  • 2 green onions, sliced

  • DIRECTIONS

    1. Using a hand held shredder or a food processor, shred the carrots, apples, and radishes.
    2. In a medium bowl, whisk the olive oil, lemon juice, vinegar, Dijon mustard, salt, pepper, and parsley together. Toss the vegetables in the dressing, mixing until everything is coated. Add in the green onions.
    3. Let the salad sit, covered, at least 10 minutes before serving.