Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 5 cups
Recipe Created By: Linda Marienhoff Coss
Ingredients
1 lb pre-peeled baby carrots
2/3 cup mixed dried fruit bits
3 Tbsp rasberry vinegar
2 Tbsp olive oil
1/2 tsp ground cinnamon
to taste freshly ground pepper
3 Tbsp canola oil
Directions
Using a food processor that has been fitted with the shredding disk, grate the carrots. Place carrots in serving bowl; add dried fruit bits and mix well.
To make dressing, place raspberry vinegar, canola oil, olive oil, cinnamon and black pepper in a small bowl. Mix well. Pour dressing over salad; mix well. Refrigerate for at least 4 hours. Serve cold.
Notes
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com [1] and www.amazon.com [2]