25 minutes prep time (excludes chilling time). Serves 6.

What you need:
 

• 2 Tbsp pine nuts
• 1-1/2 lb carrots, peeled and chopped into bite-sized pieces
• 3 Tbsp freshly squeezed lemon juice
• 1/2 Tbsp honey
• 1 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp salt
• Generous dash cayenne pepper (optional)
• 1/2 c golden raisins

What you do:
 

1. Toast pine nuts in a small dry skillet over medium heat, stirring frequently until golden brown, about 2 minutes. Transfer nuts to a small dish and cool.
2. In a large saucepan, bring 2 quarts of water to a boil. Add carrots, return water to a boil, and cook 2 minutes, or until crisp-tender. Drain well and let cool slightly.
3. In a large bowl, whisk together lemon juice, honey, olive oil, garlic, cumin, cinnamon, ginger, salt, and cayenne, if using. Add carrots and raisins and toss. Refrigerate salad 3 hours or until chilled. Top with pine nuts and serve.
    

Per serving: 107 Calories, 2 g Protein, 23 g Carbohydrates, 4 g Fiber, 2 g Total fat (1 g mono, 1 g poly), 131 mg Sodium, Vitamin A, Vitamin B1 (thiamine), B3 (niacin), B6, Biotin, C, K, Copper, Manganese, Molybdenum, Potassium