Name: Carrot-Raisin Salad
Total time: 1 h 20 min
Ingredients: 1/2 cup extra-virgin olive oil; 6 tablespoons cider vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; Salt and pepper; 2 pounds carrots, peeled and shredded; 1 cup raisins; 1 (8-ounce) can crushed pineapple, drained

Why This Recipe Works

In this simple salad, earthy carrots are complemented by sweet raisins and juicy pineapple. We dress it with a mixture of olive oil and tart cider vinegar, with honey for balance and Dijon mustard for body and a touch of tang. Letting the dressed salad sit for at least an hour before serving softens the carrots and lets all the flavors marry.

Before You Begin

You can grate the carrots on the large holes of a box grater or use a food processor with the grating disk. We don’t recommend buying preshredded carrots, which can be dry and tasteless. This salad is delicious with baked ham.

Instructions

Whisk oil, vinegar, honey, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Add carrots, raisins, and pineapple and toss thoroughly to combine.

Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or up to 24 hours. Serve.