Ingredients
>
6 slices thick-cut bacon
>
1 green apple
>
1/2 small red onion
>
2 (10 oz) bags matchstick carrots
>
1/3 cup cider vinegar
>
2 tbsp honey
>
3/4 cup parsley
>
3/4 cup golden raisins
Steps
1
Thinly slice the bacon. To a medium skillet, add bacon and cook 7–8 min. on medium, until browned and crispy, stirring occasionally.
2
Meanwhile, use a box grater to grate the apple. Thinly slice the onion. In a large serving bowl, toss apple, onion, carrots, salt, and pepper until combined.
3
With a slotted spoon, transfer bacon to a paper-towel-lined plate. Into bacon fat, stir the vinegar, 3 tbsp water, and honey. Heat to a boil on medium-high. Reduce heat and simmer 2–3 min., until reduced by half, stirring often.
4
Pour hot vinaigrette over carrot mixture and toss to combine. Chop the parsley. Stir parsley, raisins, and reserved bacon into salad.
