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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I've slightly tweaked it, but the original of this recipe came from the July/August 2005 issue of Home Cooking. Preparation time does not include the 4 hours needed to chill the salad. Ingredients:
3 tablespoons white wine vinegar (or raspberry vinegar) |
2 tablespoons canola oil |
2 tablespoons extra virgin olive oil |
1/2 teaspoon ground cinnamon |
1/8-1/4 teaspoon lemon pepper |
1 lb carrot, shredded |
1 cup dried fruits, mixed |
Directions:
1. In a small bowl whisk together the vinegar, canola oil, olive oil cinnamon & pepper, then set the mixture aside.
2. In a medium bowl, combine the carrots, mixed dried fruits & the oil/vinegar, stirring to mix well.
3. Refrigerate at least 4 hours before stirring again & serving.
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