Carrot Salad

I am always looking for easy, light lunch ideas. Here's what I'm packing lately. Use a food processor to make the shredding a breeze.

Ingredients:

1 lb carrots, shredded

1 c parsley, chopped

1 c raisins

1 T red wine vinegar

1 T honey

1/2 c olive oil

Salt and pepper to taste

In a large bowl, whisk honey, vinegar, olive oil, salt, and pepper. Taste and adjust seasonings. Add other ingredients and fold together. This stores well in the fridge for a few days (in fact, it only gets tastier).