- 2 (10-ounce) bags shredded carrots, available from the produce department
- 1 cup (3 handfuls) raisins
- 2 tablespoons poppy seeds (available in the spice aisle)
- 1 lemon, juiced
- 2 oranges, juiced
- 1/2 cup (2 handfuls) light brown sugar
Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.