Can I Have That? Salad

I saw this recipe and can't wait to try it out for the holidays when I'm cooking for a crowd. It seems too big to make for just ourselves, but I had to post it because I love the title. I got it from a website of a local farmer, Tantre Farms, tantrerecipes.blogspot.com

4 medium carrots
1 large apple
1 large pear
1 small jicama
1 medium cucumber
1 pineapple
1 bunch baby spinach
1 1/2 c golden raisins
1 c nuts and/or seeds, toasted
1/2 small red onion, finely minced
10-12 leaves fresh basil, shredded
2 limes
4 tbsp. walnut, peanut, or sesame oil
2 tbsp. honey
2 tsp. cracked white pepper
1/4 tsp. ground cardamom
A little minced basil
A little fresh grated ginger

Use a mandoline to slice the carrots, apples and pears into thin slabs. Be sure to dunk the apple slices in a little lemon juice as you go. Cut the pineapple to match. Peel and seed the cucumber, if desired, and cut to match. Throw all this together with spinach, rasins, nuts/seeds, onion, and shredded basil. In small saucepan, toast your oil. Add lime juice, zest, and honey; heat until honey melts (but don't boil). Add the pepper, cardamom, basil and ginger. Heat for a little longer, then remove. Cool for just a few minutes, then pour over salad and toss. Possibilities: experiment with vinegar, oils, flavored honeys, veggies (celery, kale, peppers), fruits (melon, berries), fresh herbs (cilantro, mint), spices (cinnamon, nutmeg, mace), or preparation (grill the pineapple). Serves one army.