|1 lbs Shredded Carrot|
|2 Julienned Apples|
|1 Cup Chopped Walnuts|
|1/2 Cup Raisins|
|3 Tbsp Lemon Juice|
|3 Tbsp Sunflower Oil|
|1/2 Tsp Salt|
|1/8 Tsp Black Pepper|
I cook with wine, sometimes I even add it to the food.
Toast the walnuts on dry skillet until golden then remove from heat to cool. Be careful not to burn them!
Soak the raisins in 1 cup of boiling hot water for about 1 minute to soften them up. Drain well and set aside .
Place Shredded carrots into a large mixing bowl.
Cut apples into matchsticks and toss them with 1 Tablespoon lof emon juice to prevent browning.
Add soaked raisins and toasted walnuts to the mixing bowl.
Make the dressing
In a small bowl, combine 2 tablespoons of lemon juice, 3 tablespoons of sunflower oil, 1/2 teaspoons of salt and 1/8 teaspoon of black pepper. Pour the dressing over salad and toss until everything is coated with the dressing.