Fruity Carrot Salad

I've slightly tweaked it, but the original of this recipe came from the July/August 2005 issue of Home Cooking. Preparation time does not include the 4 hours needed to chill the salad.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 3  tablespoons white wine vinegar (or raspberry vinegar)
• 2  tablespoons canola oil
• 2  tablespoons extra virgin olive oil
• 1⁄2 teaspoon ground cinnamon
• 1⁄8-1⁄4 teaspoon lemon pepper
• 1  lb carrot, shredded
• 1  cup  dried fruits, mixed

Directions

1. In a small bowl whisk together the vinegar, canola oil, olive oil cinnamon & pepper, then set the mixture aside.
2. In a medium bowl, combine the carrots, mixed dried fruits & the oil/vinegar, stirring to mix well.
3. Refrigerate at least 4 hours before stirring again & serving.