Carrot Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

A modification from a recipe in a food allergy cookbook.

Ingredients:

5-6 carrots, peeled and shredded

2-3 tbsp. raspberry vinegar

2-3 tbsp. olive oil

1-2 tbsp. honey, or to taste

salt to taste

dried fruits of your choice (i like golden raisins and cranberries)

Directions:

1. Mix all ingredients well. Refrigerate overnight (or at least 4 hours) before serving.