Carrot Apple and Walnut Salad

• Vegan
• Gluten free

• Produce

  • 2 Apples
  • 1 lb Carrots
  • 1 Lemon (3 tbsp, Juice of medium
  • 1/2 cup Raisins

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Sunflower oil

• Nuts & Seeds

  • 1 cup Walnuts, lightly toasted

Found on natashaskitchen.com

Description

Ingredients

• 1 lb (about 5 large) carrots, peeled and sliced into matchsticks
• 2 apples (we used granny smith), peeled, cored and sliced into matchsticks
• 1 cup walnuts, coarsely chopped, lightly toasted
• ½ cup raisins
• Juice of 1 medium lemon (3 Tbsp, divided)
• 3 Tbsp sunflower oil (3 Tbsp)
• ½ tsp salt
• ⅛ tsp black pepper to taste

Directions

• Toast walnuts on a dry skillet until golden then remove from heat to cool (keep an eye on them; they can burn quickly).
• Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside.
• Cut carrots into matchsticks and place them in a large mixing bowl.
• Cut apples into matchsticks and toss them with 1 Tbsp lemon juice right away to prevent browning (I used a granny smith apples but most apples will work well.
• Add soaked raisins and toasted walnuts to the bowl.
• In a small bowl or measuring cup, combine 2 Tbsp lemon juice, 3 Tbsp sunflower oil, ½ tsp salt and ⅛ tsp black pepper. Pour the dressing over salad and stir until combined.