Tuesday, January 24, 2012

Carrot-Craisin Salad

I'm not much of a fan of raisins as an ingredient in other dishes, so I decided to rework the typical carrot salad with raisins.  Here is my (IMO, yummier) version using dried cranberries and carrots.  I like this recipe because I almost always have all the ingredients on hand.

Carrot-Craisin Salad

1-1/2 cup shredded carrots
1/2 cup Craisins (dried cranberries), coarsely chopped
1 clementine, peeled and chopped or equivalent of canned mandarin oranges, drained
1/3 cup mayonnaise (or to taste)
1 - 2 T. honey

Combine all ingredients in medium-sized bowl.  Stir to coat carrots and fruit well.  Chill.  Top with additional cranberries if desired.

Makes four 1/2-cup servings.
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