 Cinnamon, ginger and lemon vinaigrette makes a traditional shredded carrot salad into a sweet-spiced salad. Use currants or raisins.
Prep time: 10 minutes
Ingredients
1 pound carrots, peeled and coarsely grated (about 4 cups)
1/2 cup Sun-Maid Zante Currants
1/4 cup mild olive oil or canola oil
1/4 cup lemon juice
1 to 2 tablespoons honey
3/4 teaspoon ground cinnamon
1/2 teaspoon grated fresh ginger or ground ginger
1/8 teaspoon salt
Directions:
PLACE carrots and currants in a medium bowl.
WHISK together oil, lemon juice, 1 tablespoon honey, cinnamon, ginger and salt.
MIX with carrots and currants.
ADJUST honey and salt to taste.
SERVE room temperature or chilled.
Makes about 4 cups.
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