Gingered Apple, Carrot, and Raisin Salad

Here is the first recipe to come from my farmers' market finds: a colorful carrot raisin salad using purple carrots and the French garden carrots. I've always loved carrot raisin salad. My mom happens to make a really good one with pineapple in it. I didn't have any pineapple, so I took the pine- off and just used apples. I made a sweet and sour apple cider vinaigrette flavored with lemon zest to add a floral scent and ginger for a peppery finish. You have to feel healthy eating something like this! It's a fragrant, refreshing addition to a summer meal. This would be perfect for a barbecue or picnic because this version doesn't have mayonnaise, which may go bad in the hot summer sun.

Gingered Apple, Carrot, and Raisin Salad

For the dressing:

3 tbsp vinegar
4 tsp agave nectar
1/2 tsp finely grated fresh ginger
1/2 tsp lemon zest
1 tbsp extra virgin olive oil

For the salad:

4 cups peeled, coarsely shredded carrots (any color)
2 coarsely shredded apples
3 oz raisins
4 tbsp chopped pecans
salt and pepper to taste

1. To make the dressing, blend the vinegar, agave, ginger, lemon zest, and some salt and pepper together in a small bowl. Dribble the oil into the vinegar mixture while whisking; set aside.
2. Add the carrots, apples, raisins, and pecans into a medium size bowl. Toss these ingredients with the dressing.
3. Let the salad chill in the refrigerator for at least 1 hour and up to 48 hours. Serve chilled or at room temperature.

Servings per recipe: 6
Per serving:
Calories: 169
Fat: 5.7 g
Saturated fat: 0.6 g
Cholesterol: 0 mg
Sodium: 53 mg
Carbohydrates: 31.6 g
Fiber: 3.1 g
Sugar: 24.6 g
Protein: 1.2 g

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