Carrot and Raisin Salad

Name: Carrot and Raisin Salad
Yield: Yield: 6 servings.
Ingredients: 2 Tbsp extra-virgin olive oil; 2 Tbsp minced fresh parsley (optional); 2 Tbsp lemon juice; 2 Tbsp honey; ½ cup sweetened flaked coconut; 1 cup sultana raisins or dried cranberries; 1 cup sultana raisins or dried cranberries; 1 lb (500 g) carrots (about 5 or 6)

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

1 lb (500 g) carrots (about 5 or 6)
1 cup

Vegetarian
Gluten-free

Method

Grater: Cut carrots to fit feed tube horizontally. Grate, using medium pressure. Transfer to mixing bowl and combine with remaining ingredients. Refrigerate for several hours to blend flavors. Serve chilled.