Gingery Carrot Salad So Tasty

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Gingery Carrot Salad

"A fresh exchange of pace. I am constantly searching out salads that get better while they're inside the fridge for a few days."

Ingredients :

1 pound carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons Splenda
1 clove garlic, grated
1/4 teaspoon floor cumin
1/four teaspoon cinnamon
1 teaspoon grated fresh ginger
1/eight teaspoon pro salt
1 dash cayenne pepper
half cup raisins

Instructions :

Prep : 20M	Cook : 4M	Ready in : P1D

Bring a big pot of water to boil. Add carrots, and maintain to boil until simply tender, about 2 minutes. Rinse with bloodless water, drain well, and set apart.
In a huge bowl, whisk collectively 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 as a minimum four hours.

Notes :

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