Last night James and I bought some stuffed cod at Kyler's Catch Seafood Market and brought it back to our Whaling House for me to bake while he went Whaleboat rowing. I knew we didn't have many options in the way of vegetable or salad at the house and found only a small wilting carrot and a clementine on the downturn in the refrigerator. Not one to waste food I decided I was going to make a salad with them. I found some raisins and slivered almonds in the cupboard and so I shredded the carrot, and sectioned the clementine, removed the membrane, and added the pulp to the carrots. I threw in a handful each of the raisins and almonds. It seemed like it needed a dressing, so I went back to the cupboard where I found a grapefruit/raspberry vinaigrette - a free gift sent along with our last order from L.O.V.E. It turned out to be a perfect topping. This was sublime. I loved that it was sweet, crunchy and chewy. I will definitely make this again, but next time I will plan ahead and make sure we have additional carrots and oranges so that I can have a bigger serving!