{"id":1289,"date":"2021-08-09T13:16:10","date_gmt":"2021-08-09T19:16:10","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1289"},"modified":"2021-08-09T13:18:46","modified_gmt":"2021-08-09T19:18:46","slug":"carrot-salad","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/08\/09\/carrot-salad\/","title":{"rendered":"Carrot Salad"},"content":{"rendered":"<p>Got carrots that have lost their sweetness?&nbsp; This is a great way to use them up. Light and refreshing salad for lunch or dinner.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>SALAD:<\/li>\n<li>5-6 fairly large carrots, scrubbed<\/li>\n<li>1\/2 c raisins<\/li>\n<li>DRESSING:<\/li>\n<li>2 tbsp orange juice<\/li>\n<li>2 tbsp cider vinegar<\/li>\n<li>1 tbsp lemon juice<\/li>\n<li>2 tbsp veggie oil or mild olive oil<\/li>\n<li>1 tsp of honey or more to taste, depends on sweetness of carrots<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1\/4 tsp pepper<\/li>\n<li>TOPPING:<\/li>\n<li>trail mix with sunflower seeds, dried cranberries, pumpkin seeds, dried pineapple etc.<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>In a large glass bowl, shred the carrot using a medium setting. You can leave the skins on if they are in good condition.<\/li>\n<li>Add in the raisins.&nbsp; They don&#8217;t need plumping as they will absorb some of the dressing.<\/li>\n<li>Mix the dressing ingredients and add to bowl.<\/li>\n<li>Toss lightly and chill.&nbsp; Will keep for about 2 days.<\/li>\n<li>Serve with toppings.<\/li>\n<li><\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/JuliaFoerster<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Got carrots that have lost their sweetness?&nbsp; This is a great way to use them up. Light and refreshing salad for lunch or dinner. Thanks [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-1289","post","type-post","status-publish","format-standard","hentry","category-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-kN","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1289"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1289"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1289\/revisions"}],"predecessor-version":[{"id":1291,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1289\/revisions\/1291"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}