Carrot and Ginger Salad

A change to start dinner with and the leftovers were great in my lunch box. from Reader's Digest

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup sultana raisin
• 3⁄4 lb  young carrot
•  salt
• 1⁄2 teaspoon honey or 1⁄2 teaspoon sugar
• 1 3⁄4 ounces  chopped peanuts or 1 3⁄4 ounces pecans or 1 3⁄4 ounces walnuts

• Dressing

• 2  inches gingerroot
• 1  lemon
• 1  orange
• 1⁄2 cup sour cream or 1⁄2 cup plain yogurt

Directions

1. Put a little water into a kettle and put it on to boil.
2. Put the sultanas into a small bowl, then cover them with boiling water and set them aside.
3. To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl.
4. Finely grate half the rind from the lemon and then from the orange into the bowl.
5. Squeese the juice from half of the lemon and then from half of the orange and add it to the ginger in the mixing bowl.
6. Stir in the sour cream or yogurt and set the dressing aside.
7. Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them.
8. Stir the dressing into the carrots and sultana mixture, then season with salt and add honey or sugar to taste.
9. Finally, stir in the chopped nuts and serve.