Celebrate Spring with a fresh salad!

cinnamon-raisin carrot salad

Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe!

Cinnamon-Raisin Carrot Salad

2 cups shredded carrots, peeled
1 cup shredded red cabbage
1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
½ cup raisins
¼ cup chopped pecans
2 tablespoons raw sunflower seed kernels

Dressing:
1/3 cup unsweetened apple juice
1 teaspoon cinnamon

Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat. Place in refrigerator 1-2 hours or until cool. Serve chilled.

Yield: 10 servings (serving size: ½ cup)

Recipe Notes

  • Substitute raisins with golden raisins.
  • Use walnuts instead of pecans.