Rainbow Carrot Salad

  
This is the Veggie Kitchen’s version of a potluck favorite. The purple and orange carrots plus the golden beet make this salad as eye catching as it is delicious.
  

Preparation time: 15 - 20 minutes
Marinating Time: 4 hours
Makes approximately 10 cups
  
Ingredients:

5 carrots (purple and orange carrots)
1 golden beet
1 Fuji apple
1 cup of walnut pieces
1 cup of mixed raisins
1 cup of Poppy Seed dressing
  
Preparation:

1. Wash and peel the carrots and beet.
2. Grate the carrots and beet either in a food processor or with a hand grater.
3. Wash and chop the apple into bite sized pieces.
4. Toast the walnut pieces in a dry frying pan.
5. Mix together all the ingredients and toss with 1 cup of poppy seed dressing
6. Chill the salad at least 4 hours before serving.

  
Cook’s Note:

Vegenaise is available at supermarkets and natural food stores. Eggless mayonnaise is available at Trader Joes as” Reduced Fat Mayonnaise.”