Celebrate Spring with a fresh salad!

It's finally Spring here in the Ozarks! I love this time of the year. The weather is getting warmer, the grass is turning green, and flowers are starting to bloom. Today's recipe, Cinnamon-Raisin Carrot Salad, reminds me of Spring. It's bursting with color and flavor - a perfect dish for a lunch with friends or a picnic at the park. Although it's a tad messy to prepare (I even used a food processor to shred the carrot and cabbage and still ended up with pieces all over my kitchen countertop!), the result is definitely worth your efforts.

Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe!

Cinnamon-Raisin Carrot Salad

2 cups shredded carrots, peeled
1 cup shredded red cabbage
1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
½ cup raisins
¼ cup chopped pecans
2 tablespoons raw sunflower seed kernels

Dressing:
1/3 cup unsweetened apple juice
1 teaspoon cinnamon

Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat. Place in refrigerator 1-2 hours or until cool. Serve chilled.

Yield: 10 servings (serving size: ½ cup)

Recipe Notes

• Substitute raisins with golden raisins.
• Use walnuts instead of pecans.