Carrot Salad with Marjoram Vinaigrette
Servings
4Serving size
about 1 cup
COOKING TIME
15 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied and keeps well in the refrigerator for 2-3 days.
Ingredients
| 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 |
Instructions
Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.