Recipe courtesy of Jeff Mauro

Carrot Cranberry Salad

Name: Carrot Cranberry Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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; 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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 servings

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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.