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.
