• 1.5 cups carrots, shredded
• 2 tablespoons virgin coconut oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground black pepper
• 1/2 cup fresh pineapple, chopped
• 1/2 cup Nature’s Greens® Collard Greens
• 1/4 cup golden raisins

Grate the carrots with a box grater, and set aside. In a small bowl whisk together the coconut oil, vinegar, honey, ginger, cinnamon, and pepper. Add the carrots, pineapple, collards, and raisins, and mix thoroughly. Refrigerate, but before serving, let the salad stand at room temperature for 15 to 20 minutes.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.