Sunshine Chard and Carrot Salad

1. In a medium-sized mixing bowl, whisk together dressing ingredients. Once smooth and creamy, stir in raisins so that they have time to plump up while you prepare the rest of your salad.

2. Cut chard into ribbons (I used rainbow chard). To cut into ribbons, cut lengthwise along the stem, cutting the leaf into long, 1/4-inch thick strips.

3. Spiralize carrots using a spirializer on the second to smallest setting. If you don’t have a spiralizer, you can still make this recipe by cutting your carrots into matchsticks using a mandoline, or you can grate them. You just won’t have as noodle-y of a texture!

4. Add chard ribbons, spiralized carrots, and sunflower seeds to the bowl with the dressing and gently stir to coat all the veggies with dressing.

5. Using a box grater, finely shred cheddar cheese. Take care not to pack your cheese together because it will stick to itself, ruining your shreds. Sprinkle cheese onto your salad while folding it in to evenly combine.

6. Serve this salad chilled and feel free to garnish by sprinkling on a few extra sesame seeds!