Carrot and Maple-Walnut Salad Recipe

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Kids love carrots! Here they are served extra sweet and crunchy in this easy-to-pack luncheon salad. Only five ingredients, this tempting combo whips up in a flash. This delicious dish makes for a festive supper-time veggie side, too.

Carrot and Maple-Walnut Salad

Makes 3 servings

Ingredients

• 1-1/4 cups grated carrots
• 1/2 cup chopped walnuts
• 1/3 cup raisins
• 2 tablespoons maple syrup
• 1/4 teaspoon sea salt

Instructions

1. Combine all ingredients in a medium-mixing bowl. Chill 2 to 4 hours and serve!


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.

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