I think I can finally convince even non believers that salad for breakfast is where it’s at.
I am seriously hooked on this salad. I am on kind of a raisin kick right now (it took me a while to get over the inner child that cringed at raisin things, even though I do still want chocolate in my cookies.. because well, chocolate!). And the sweet raisins in this are so wonderful, I almost didn’t need to add any sweetener. I actually think next time I make this (which is most likely tomorrow, since I totally scarfed this one in less time then I care to admit) I am going to skip the sweetener all together.
I don’t even know if I need to tell you how good this salad is, because it kind of just makes sense. And it is so healthy, you can eat it for breakfast or dessert!!
Since I have decided this salad will sell itself, I wanted to mention that I usually try to buy organic raisins because grapes often have high levels of pesticide residue. If you are not familiar with it, the Environmental Working Group is an organization that tests common produce for pesticide residue and ranks them from the “dirtiest” to the “cleanest” in terms of residue. It’s super helpful if your budget doesn’t always allow for organic, and I just think it is always great to have the most information about the things you are consuming. If you want to check out their guide you can find it here.
Health highlight of carrots: The most commonly found carrots are the orange variety, which get their orange color from beta-carotene. Beta-carotene is an antioxidant that your body can convert to vitamin A. It is a powerful antioxidant that protects your vision, your heart, and your skin. Vitamin A plays an important role in helping your eyes adjust from brightness to darkness, so eating carrots can actually help your night vision. Carrots also help boost your immune system, and contain calcium, vitamin C, and soluble fiber. Some fun facts I love to tell people about carrots are that orange carrots are a relatively new variety; originally they were purple or yellow. And baby carrots are actually regular, mature carrots that are not lookers, so are cut into the baby carrot shape so that farmers didn’t have to lose so much of their crop. Since the baby carrot cutting invention carrot consumption in the country rose about 30%.
- 6 Carrots (shredded)
- ½ cup Raisins
- 1 cup Pineapple (chopped well then measured)
- ½ cup Walnuts
- ½ teaspoon Cinnamon
- pinch Nutmeg
- 1 tablespoon real Maple Syrup (adjust up or down to your taste)
- pinch Salt
- In a medium bowl combine all the ingredients
- Toss well to combine
- Serve and enjoy!