Orange Blossom Minted Carrot Raisin Salad - cooking recipe

Ingredients

1 lb carrot, shredded (usually 1 bag of shredded carrots)
1/4 cup cran raisins
1/4 cup golden raisin
1/2 cup pecans, rough chopped (add more nuts if you like)
Dressing
1/4 cup olive oil
2 tablespoons lemon juice
1 orange (1 tablespoon zested, then 1/2 juiced, and the other 1/2 sliced as a garnish)
3 tablespoons orange blossom water (no substitute)
2 tablespoons orange blossom honey
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup of fresh mint, chopped (more or less to taste)
salt
pepper

Preparation

Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!