Crunchy Carrot-Raisin Salad

 

                This salad is a lively twist on the usual creamy combinations of carrots and raisins.

Serve 4 to 6

• 4 carrots, sliced into thin rounds
• ¾ cup raisins
• ½ medium green bell pepper, diced fine
• 2 tablespoons minced onion
• 6 tablespoons peanut oil
• 2 to 3 tablespoons cider vinegar
• 2 teaspoons sugar
• ½ teaspoon salt plus more to taste

1. In a medium bowl, combine the carrots, raisins, bell pepper, and onion.
2. In a lidded jar, mix together the oil, vinegar, sugar, and ½ teaspoon salt.
3. Pour the dressing over the carrot mixture and toss well to coat ; refrigerate the salad at least 2 hours, preferably overnight.
4. Taste the salad, and add salt if you like ; the salad keeps well for several days.

BON APPÉTIT