Carrot Cranberry Salad

Serves: 5

Citlalli Gibson

1 January 1970

Based on User reviews:

61

Spice

58

Sweetness

51

Sourness

38

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

1 cup

Mayonnaise

1 cup

Extra-Virgin Olive Oil

1 tbsp

Honey

1 tbsp

White Wine Vinegar

1

Kosher Salt

1

Ground Black Pepper (freshly)

4 cups

Shredded Carrots (about 8 medium)

1 cup

Dried Cranberry

1 cup

Pecan (toasted, coarsely chopped)

1 tsp

Celery Seed

Directions:

1

Whisk the mayonnaise, oil, honey and vinegar in a small bowl

2

Sprinkle with salt and pepper

3

Toss the carrots, cranberries, pecans and celery seeds in a medium bowl

4

Add the mayonnaise-oil mixture and toss until well combined

5

Cover the bowl and refrigerate until ready to serve