Orange Blossom Minted Carrot Raisin Salad

• 1 lb carrot, shredded (usually 1 bag of shredded carrots)
• 1/4 cup cran raisins
• 1/4 cup golden raisin
• 1/2 cup pecans, rough chopped (add more nuts if you like)
• Dressing
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 orange (1 tablespoon zested, then 1/2 juiced, and the other 1/2 sliced as a garnish)
• 3 tablespoons orange blossom water (no substitute)
• 2 tablespoons orange blossom honey
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 cup of fresh mint, chopped (more or less to taste)
• salt
• pepper

1. Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
2. Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
3. Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!

carrot, cran raisins, golden raisin, pecans, dressing, olive oil, lemon juice, orange, orange blossom water, orange blossom honey, ground ginger, ground cinnamon, mint, salt, pepper

Taken from www.food.com/recipe/orange-blossom-minted-carrot-raisin-salad-415517 (may not work)