Carrot-Pecan Salad

By sklesley

Ingredients

• 3 cups shredded carrot
• 1 cup golden raisins
• 1 cup toasted pecans, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped green onion
• 5 Tbsp. apple cider vinegar
• 1 tsp. sugar
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup canola oil

Preparation

Step 1

In a medium bowl, combine carrot, raisins, pecans, celery, and green onion. In a small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. whisk in canola oil.

Pour vinegar mixture over carrot mixture; stir until well combined. Let stand at least 30 minutes before serving, or cover, and refrigerate up to 8 hours.