Sweet Carrot Salad

I had the chance to do a week long workshop at the science Centre and while I was there I was treated to anything off their menu for lunch. The chef was from the Master Chef Canada show so I knew I was going to be pampered with nothing but delicious and eye catching food! I quickly became addicted to their carrot salad and asked the chef how to make it. I revamped the recipe slightly to have less fat but I definitely didn't sacrifice ant flavor.  This is now a favorite in our household!

Yield: 2 servings
You will need:
Salad:
-1 1/2-2 cups shredded carrots (or carrot pulp)
-1/3-1/2 cup raisins (can mix golden and dark raisins if you would like or even chopped dates)
-1/4-1/3 cup chopped nuts (almonds, cashews, pecans, etc.)
Dressing:
-1/8 cup apple cider vinegar (or rice vinegar)
-1/8 cup oil
-1 tablespoon honey
-pinch of salt
Directions:
Mix everything together and enjoy!

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