Carrot- Toasted Pecan Salad

 Ingredients:

3 cups shredded carrots

1 cup golden raisins

1 cup air fried pecans-chopped*

1/2 cup chopped celery

1/4 cup chopped green onions

5 tablespoons apple cider vinegar

1 teaspoons dijion  mustard

1 teaspoon honey ( or to taste)

pinch of salt and pepper

1/4 cup canola oil

Directions

Combine carrots, celery, pecans, raisins  and green onion in a medium sized bowl

Add apple cider vinegar, sugar, mustard and salt and pepper to another bowl then whisk in the oil.

Pour the apple cider vinegar mixture over the carrot mixture. Mix well

Cover and refrigerate for at least an hour before serving

* To roast pecans in an air fryer, preheat your air fryer to 300°F, spread the pecans in a single layer in the basket, and cook for 5-8 minutes, shaking the basket halfway through, until they are fragrant and toasted to your desired level; you can add a little oil and salt for extra flavor before cooking

** Mei made fried shrimp for my birthday. I love carrots and this for me was a perfect birthday dinner with a birthday cake from my BFF!