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| Phyllis' Cookbook (II) |
| CARROT/CRANBERRY/PECAN SALAD | |
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I opted to create this - rather than the usual Carrot/Raisin salad. Adding the pecans began as a simple after thought - but will always do this now. 2 large carrots 1/4 cup dried cranberries 1/4 cup chopped pecans 2 heaping tbsp. mayonnaise (more if needed) large dollop of honey I use vegetable peeler to peel carrots - then shred, using largest hole on box grater. Place into bowl. Add the chopped pecans, the dried cranberries, and mayo. Mix well. If this appears dry - add more mayo (to your taste). When all if well combined - add a large dollop of honey to top. Combine again. Delicious. Submitted by: Phyllis Chittum | |
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recipe reviews #192236
Diane Richardson (Virginia) says:
Phyllis, you're a genius for swapping out raisins for cranberries and adding those crunchy pecans. The honey drizzle is the perfect touch of sweetness. It's so simple to make but tastes like something special. This will definitely be my go-to side dish from now on!
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