I was weeding the flower bed by the mint patch and remembered this delicious salad. I thought I'd share the recipe. (Best to make it just before eating it)
- 1 pound carrots, grated
- 1/3 - 1/2 cup raisins
- 2/3 cup fresh mint leaves, cut about 1/4 inch strips
- 2 tsp lemon juice
- 1 Tbsp olive oil
Toss to combine
Salt and pepper as per taste
Pumpkin or sunflower seeds, optional
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