GINGERY CARROT SALAD

Gingery Carrot Salad image

A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.

Provided by LAKEGRAN65

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time P1DT22m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons Splenda
1 clove garlic, grated
¼ teaspoon ground cumin
¼ teaspoon cinnamon
1 teaspoon grated fresh ginger
⅛ teaspoon seasoned salt
1 dash cayenne pepper
½ cup raisins

Steps:

Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 26.4 g, Fat 3.8 g, Fiber 4.4 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 97.7 mg, Sugar 16.2 g