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Carrot-Walnut Salad

Adapted from Prevention Magazine recipes,
Serves 4
1/3 cup golden raisins
1/3 cup chopped NOW Real Food® Organic Walnuts*
2 Tbsp. rice wine vinegar
I Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
2 tsp. fresh lemon juice
1 tsp. honey
1/8 tsp. salt
4 large carrots, shredded
1/4 cup chopped parsley
  1. Soak the raisins in hot tap water until plumped, about 20 minutes; drain. 
  2. Pre-heat the oven to 250 degrees F. 
  3. Place the walnuts on a baking sheet and toast until lightly browned, about 5 minutes; set aside.
  4. In a small bowl, combine the vinegar, olive oil, lemon juice, honey, and salt.
  5. Just before serving, in a medium bowl, toss the carrots, walnuts, parsley, and raisins with the dressing.
Per serving: 
168.6 Calories
10.1 g Saturated Fat
1.1 g Saturated Fat
0 mg Cholesterol
126.5 mg Sodium
19.8 g Carbohydrates
12.4 g Total Sugars
3.3 g Dietary Fiber
2.7 g Protein

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