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Gingery Carrot Salad Recipe

Recipe by: LAKEGRAN65

"A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook2 m
  • Ready In1 d 22 m
  • 1Bring 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.
  • 2In 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.
Ingredients
  • 4 servings
  • 139 cals
  • 1 pound carrots, cut diagonally into thin slices
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons Splenda
  • 1 clove garlic, grated
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon seasoned salt
  • 1 dash cayenne pepper
  • 1/2 cup raisins
Nutrition

Amount per serving ( 5 total)

  • Calories:
    139
    7%
  • Fat:
    3.8
    6%
  • Carbs:
    27.1
    9%
  • Protein:
    1.6
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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