Gingery Carrot Salad

A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.

Step: 1

Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.

Step: 2

In a large bowl, whisk together 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 at least 4 hours.

Per Serving: 136 calories; protein 1.6g; carbohydrates 26.4g; fat 3.8g; sodium 97.7mg.

Product salad is morely of the nicest salads to make . It is high in fibre and water produce . As fruits can make natural sweetness , you can have them for breakfast . The sweetness can will give you enough energy for the 24 hours and deal with your sweet cravings too.

Salads is sometimes get a bad rap for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s precisely where you’ll found the good vegetable fruit that may fuel weight loss.