Servings: 4 1 lb about 5 large carrots, peeled and sliced into matchsticks 2 apples, we used granny smith, peeled, cored and sliced into matchsticks 1 cup walnuts, coarsely chopped, lightly toasted 1/2 cup raisins Juice of 1 medium lemon, 3 Tbsp, divided 3 Tbsp sunflower oil, 3 Tbsp 1/2 tsp salt 1/8 tsp black pepper to taste
Toast walnuts on a dry skillet until golden then remove from heat to cool (keep an eye on them; they can burn quickly).
Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside. Cut carrots into matchsticks and place them in a large mixing bowl.
Cut apples into matchsticks and toss them with 1 Tbsp lemon juice right away to prevent browning (I used a granny smith apples but most apples will work well.
Add soaked raisins and toasted walnuts to the bowl. In a small bowl or measuring cup, combine 2 Tbsp lemon juice,
3 Tbsp sunflower oil, 1/2 tsp salt and 1/8 tsp black pepper. Pour the dressing over salad and stir until combined.