The Carrot Salad  

Ingredients: – 4 large carrots, peeled and grated – 1/4 cup raisins or dried cranberrie – 1/4 cup chopped nuts (such as walnuts or almonds) – 2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)

For the dressing: – 2 tablespoons olive oil – 1 tablespoon apple cider vinegar or white vinegar – 1 tablespoon honey or maple syrup – 1 teaspoon Dijon mustard – Salt and pepper to taste

In a large mixing bowl, combine the grated carrots, raisins or dried cranberries, and chopped nuts 

 In a separate small bowl, whisk together the olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.

 Pour the dressing over the carrot mixture in the large bowl. Toss gently to coat all the ingredients evenly with the dressing.

 Let the carrot salad sit for at least 10-15 minutes to allow the flavors to meld together and the carrots to soften slightly.

Before serving, give the salad a final toss and taste to adjust the seasoning if necessary.

If desired, garnish the carrot salad with chopped fresh parsley or cilantro for a pop of color and flavor.

Serve the carrot salad chilled or at room temperature as a refreshing side dish or light lunch option.

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