• Gather the ingredients needed so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Peel and coarsely grate 4 large carrots with a handheld grater or a food processor. You’ll need 4 cups. Place the shredded carrots in a large bowl.
  4 large carrots
• Core and dice 1 large apple into small pieces. I like to leave the skin on the apple, but that’s your choice. Add the apple to the bowl of carrots. Next, add 1 1/3 cups raisins. Mix to combine.
  1 large apple, 1 1/3 cups raisins

Make the Dressing

• In a medium bowl, mix together the salad dressing ingredients. Start with 1/3 cup salad dressing and 2 teaspoons yellow mustard. Add in 2 tablespoons whole milk, 2 tablespoons granulated sugar, 2 teaspoons apple cider vinegar, and 1/4 teaspoon kosher salt. Whisk dressing until the sugar has dissolved and the dressing streams from the whisk in a thick ribbon.
  1/3 cup salad dressing, 2 tablespoons whole milk, 2 tablespoons granulated sugar, 2 teaspoons yellow mustard, 2 teaspoons apple cider vinegar, 1/4 teaspoon kosher salt

Assemble the Salad

• Pour dressing over the carrot mixture. Lightly toss with a spatula to coat. Last, add in 1/2 cup sunflower seeds. If desired, you may add these right before serving to ensure maximum crunchiness.
  1/2 cup sunflower seeds
• Transfer the salad to a pretty serving bowl. This salad is best served soon after mixing the dressing into it. However, you may cover and refrigerate it for 30 minutes before serving. Serves 4-6.