Carrot Raisin Salad
- 2 (10-ounce) bags shredded carrots, available from the produce department
- 1 cup (3 handfuls) raisins
- 2 tablespoons poppy seeds (available in the spice aisle)
- 1 lemon, juiced
- 2 oranges, juiced
- 1/2 cup (2 handfuls) light brown sugar
- Salt
- Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly.
- Transfer to a travel container or serving dish.
- As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.
carrots, raisins, poppy seeds, lemon, oranges, light brown sugar, salt
Taken from www.foodnetwork.com/recipes/rachael-ray/carrot-raisin-salad-recipe.html (may not work)