DINNER LAST NIGHT - EASY CARROT CRANBERRY AND DILL SIDE SALAD
This simple side salad is a favorite in our house. I came up with this recipe recently when we had an abundance of carrots lying around that I didn’t want to go to waste. It’s super easy and tastes delicious and it only takes about 10 minutes to prepare, less if you buy the carrots shredded already.
I like to use a hand peeler, I think it gets the carrots the right size and length. Plus you get that fresh flavor from the freshly sliced carrots that you don’t get with the pre-sliced.
Ingredients:
4-6 Large carrots (sliced) into 1/8 slivers
3 Cloves of garlic (minced) I use a garlic press, it takes half the time
½ a cup of dried cranberries
½ a cup of golden raisins (these are much plumper and juicier than the traditional red raisins I buy ours from Trader Joe’s
½-1 - cup of sliced raw unsalted almonds
1 tsp of Himalayan rock salt
2 tsp of dried garlic
3 tsp of dried Dill (or more depending upon your liking)
3 tbsp. of Olive Oil
Combine all ingredients in to a large serving bowl and using a spatula mix all ingredients until coated. Then plate and add additional almonds if necessary. I like to sprinkle the plate edge with extra dill for a touch of added color. This salad so tasty, I have to make it in large quantities in our house. Let us know what you think! Have a salad recipe you want to share? Email us at info@wordsfromtherunway.com or leave us a comment below.
Posted by: Dana Elizabeth
