Sesame, Sunflower and Carrot Salad

I love the harmonizing colorations of the components that make this a lovely salad to serve, and a first-rate healthful salad carrot to eat. It’s a flexible side that is going with everything! —Jessica Gerschitz, Jericho, New York


6 medium carrots
1/2 cup sesame seeds, toasted
1/2 cup sunflower kernels, toasted
1/2 cup sliced almonds, toasted
1/2 cup golden raisins



Shred carrots with a hand grater or in a food processor fitted with the grating attachment. Place carrots in a large bowl with the next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
1/2 cup: 283 calories, 21g fat (3g saturated fat), 3mg cholesterol, 335mg sodium, 22g carbohydrate (11g sugars, 5g fiber), 6g protein.

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