Carrot-Walnut Salad - cooking recipe

Ingredients

1/3 cup golden raisin
2 tablespoons rice wine vinegar
1 tablespoon canola oil
2 tablespoons lemon juice, freshly squeezed (about 1 lemon)
1 teaspoon honey
1/8 teaspoon salt
4 large carrots, grated
1/2 cup walnuts, toasted and chopped
1/4 cup fresh Italian parsley (chopped)

Preparation

Soak Raisins in hot water for 20 minutes to plump them, then drain.
In small bowl, whisk together the vinegar, oil, lemon juice, honey, and salt.
Combine the carrots, walnuts, parsley, raisins, and vinegar dressing in a medium bowl and toss to coat.
Divide evenly among 4 salad plates.