Gingery Carrot Salad

Sweet tender carrots tossed in a fresh ginger, cinnamon, and garlic dressing--best made the day before you need it to allow the flavors to blend.

• Preparation Time: 20 mins
• Cooking Time: 2 mins
• Total Time: 22 mins
• Calories: 136 Calories

Ingredients

• ½ cup raisins
• 1 tablespoon olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon grated fresh ginger
• ¼ teaspoon ground cumin
• 1 dash cayenne pepper
• 1 clove garlic, grated
• ¼ teaspoon cinnamon
• ⅛ teaspoon seasoned salt
• 1 pound carrots, cut diagonally into thin slices
• 2 tablespoons Splenda

Recipe Instructions

Step 1

Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.

Step 2

In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.