Photo: Carrot Cranberry Salad Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- Kosher salt and freshly ground black pepper
- 4 cups shredded carrots (about 8 medium)
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, coarsely chopped
- 1/2 teaspoon celery seed
Directions
Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.
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By macfoodie
Cerritos, CA
on December 31, 2012
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Quick, easy, delicious, nutritious - what more could you ask for? The toasted pecans make it special. I used pre-shredded carrots, light mayo, and additional cranberries. I also used less dressing as is my usual practice.
By DStead
on September 10, 2012
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Nice twist on an old deli classic
By meldickinson
on September 09, 2012
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Tastes delicious. I really like the use of cranberries instead of raisons.
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