Carrot Salad with Marjoram Vinaigrette



Serving size

about 1 cup
15 Minutes
60 minutes

This recipe can be multiplied and keeps well in the refrigerator for 2-3 days.

Carrot Salad with Marjoram Vinaigrette


1 lb Carrots, raw (peeled and shredded)
1/2 cup Dried sweetened cranberries
2 Tbsp. Olive oil
1 Tbsp. White wine vinegar
1/4 tsp. Dried marjoram
1/4 tsp. Sugar
1/4 tsp. Salt
1 to taste Black pepper


Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I love carrot salad and I especially love this version. It’s higher in calories than the traditional version but the flavor is so fantastic. Use the best quality olive oil you have for this – this is the sort of recipe where you want all the flavor to come through.

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