Carrot Walnut Salad, adapted from Flat Belly Diet by Liz Vaccariello.
1/2 cup golden raisins
2 Tablespoons rice wine vinegar
1 Tablespoon canola oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon honey
1/8 teaspoon salt
4 large carrots, grated (or 1 bag preshredded carrots)
1/2 cup walnuts, chopped
1/4 cup chopped parsley (I omitted this and it was just as yummy)
Soak the raisins in hot water for 20 minutes to plump them. Drain. In a small bowl whisk together vinegar, oil, lemon juice, honey and salt. Combine the remaining ingredients and dressing in a medium bowl, toss to coat.