Carrot, Currant, Orange, And Sunflower Seed Salad

Recipe Ingredients

1/2 cup	118ml	Apple juice
2 tablespoons	30ml	Tahini
1 tablespoon	15ml	Maple syrup
1 tablespoon	15ml	Apple cider vinegar
1		Cinnamon
2 cups	220g / 7.8oz	Carrots - shredded
1		Orange - peeled, cut into
		Segments, and each segment
		Cut into three pieces
1/3 cup	20g / 0.7oz	Currants
1/4 cup	27g / 1oz	Sunflower seeds
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

In a blender or food processor, combine the apple juice, tahini, maple syrup, vinegar, and cinnamon, and process for 1 minute or until smooth and creamy.

In a bowl, place the remaining ingredients, pour the dressing over the top, and toss gently to combine. Store in the refrigerator.

This recipe yields 3 to 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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