Gingery Carrot Salad

1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.

2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

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Nutrient	Quantity
Total fats	15.1763 g
Protein	7.4611 g
Carbohydrates	111.8486 g
Energy	573.1899 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1429 g
Water	442.7615 g
Aspartic acid	0.9015 g
Calcium, Ca	208.0015 mg
Lutein + zeaxanthin	1164.0298 g
Fiber, total dietary	16.3725 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	37584.647 g
Niacin	5.6192 mg
Vitamin A, RAE	3787.8728 g
Arginine	0.4445 g
Riboflavin	0.4288 mg
Tocopherol, beta	0.0602 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.0431 g
Glutamic acid	1.6986 g
Sodium, Na	326.5171 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1802 g
Total lipid (fat)	15.1763 g
Manganese, Mn	1.644 mg
Fructose	2.6162 g
Proline	0.2539 g
Fatty acids, total saturated 16:0	1.8082 g
Sucrose	16.2876 g
Choline, total	50.6815 mg
Sugars, total	70.5541 g
Serine	0.2551 g
Fatty acids, total saturated 10:0	0.0283 g
Fatty acids, total saturated 18:0	0.2935 g
Vitamin B-6	0.9431 mg
Selenium, Se	2.5186 g
Ash	5.9991 g
Fatty acids, total saturated 18:1 undifferentiated	9.7696 g
Pantothenic acid	1.3803 mg
Phenylalanine	0.2878 g
Copper, Cu	0.5282 mg
Betaine	1.8891 mg
Thiamin	0.3161 mg
Methionine	0.0946 g
Iron, Fe	3.7286 mg
Carbohydrate, by difference	111.8486 g
Phosphorus, P	266.2503 mg
Folate, total	89.0342 g
Dihydrophylloquinone	0.0432 g
Tocopherol, gamma	0.1662 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Lycopene	4.5359 g
Alanine	0.5215 g
Valine	0.3291 g
Fatty acids, total saturated 18:2 undifferentiated	1.9612 g
Glycine	0.2281 g
Carotene, alpha	15771.4255 g
Glucose (dextrose)	2.728 g
Fatty acids, total saturated 14:0	0.0042 g
Zinc, Zn	1.49 mg
Isoleucine	0.3619 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	2.1041 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0172 g
Leucine	0.4811 g
Tocotrienol, alpha	0.0454 mg
Vitamin A, IU	75784.709 IU
Folate, DFE	89.0342 g
Tryptophan	0.0591 g
Vitamin C, total ascorbic acid	30.391 mg
Phytosterols	31.686 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0005 g
Starch	6.4864 g
Tyrosine	0.2018 g
Vitamin K (phylloquinone)	70.9826 g
Fatty acids, total saturated	2.2141 g
Histidine	0.1884 g
Fatty acids, total monounsaturated	10.0115 g
Threonine	0.8763 g
Folate, food	89.0342 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	5.0498 mg
Magnesium, Mg	91.3196 mg
Lysine	0.4706 g
Potassium, K	2134.0133 mg
Cystine	0.3803 g
Fluoride, F	14.515 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Ginger	1 teaspoon	6.03	1.2892	0.0763
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	1 tablespoon	119.34	0	13.5
Cinnamon	0.25 teaspoon	0	0	0
Carrot	1 pound	185.9731	43.4542	1.0886
Raisin	0.5 cup	249.15	65.604	0.3795
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
cayenne pepper	1 dash	0	0	0
cider vinegar	2 tablespoons	6.258	0.2771	0
splenda	2 tablespoons	0	0	0