8 medium carrots, shreddedCombine carrots and raisins. Add orange juice and cinnamon and mix all together.
1/2 cup raisins
4 tablespoons fresh orange juice
1/4 teaspoon cinnamon, or to taste
5 carrots, thinly slicedIn a medium saucepan, bring the carrots and 1/2 cup water to a boil. Reduce the heat and simmer, covered until just tender, about 6 minutes. Drain and transfer to bowl. When cooled, add salad greens and grapes. In a blender or Vita-Mix, combine the orange juice, carrot juice, cashew butter, vinegar, VegiZest, Spike, and 1/4 cup of the Goji berries. Blend until smooth and creamy. Mix in tarragon and remaining Goji berries and pour over the carrots, salad greens and grapes and toss.
16 ounces mixed salad greens
1 1/2 cups grapes, halved
1/2 cup orange juice
1/2 cup carrot juice
2 tablespoons raw cashew butter
1 tablespoon Dr. Fuhrman’s Riesling Raisin Vinegar
1 teaspoon Dr. Fuhrman’s VegiZest
1/2 teaspoon Spike no salt seasoning
1/2 cup Goji berries (optional)
1 tablespoon fresh tarragon, minced or 1 tsp dried
Carrot Apple Salad
1 pound carrots, shreddedToss ingredients 1-5 together. Add 6 and 7. Then toss again.
1 gala apple, diced
1 orange, the juice of
1 handful raisins
1 handful walnuts, chopped
1 tablespoon Dr. Fuhrman's Blood Orange Vinegar
2 teaspoons fresh ginger, grated