Oct 21, 2013

Carrot salad

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This salad has been my favorite way to eat carrots lately.

 

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This is a 5 ingredients or less recipe. Yup, that all you need.

 

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I peeled a few fresh carrots.

 

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Grated them.

 

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I stopped when the grater was pretty full.

 

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Then it wouldn’t all fit in the blue bowl that I wanted to use.

 

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But I persisted anyway, I don’t like being told no.

 

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Added in some dried cranberries,

 

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and a handful of raisins.

 

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And a spoon or two of mayonnaise…

 

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And that’s when I admitted that I needed a bigger bowl.

 

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So while no one was looking I grabbed the remaining carrots and tossed them in too.

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Mix together and that’s it. Done.

 

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I like to make it a few hours ahead the flavors come out and blend nicely, but a whole day ahead because the raisins get all soggy.

 

Carrot salad

ingredients

  • 8-10 carrots washed and peeled
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 2 tablespoons mayonnaise

 

Grate carrots. In a bowl large enough for mixing add grated carrots, cranberries, raisins and mayonnaise. Mix together and serve or make ahead and refrigerate. 

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