Description
A refreshing and colorful salad featuring carrot ribbons tossed in a sweet and tangy dressing, topped with bacon, shallots, cranberries, and pecans.
Ingredients
– 1/4 cup mayonnaise
– 1 1/2 tablespoons white sugar
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon kosher salt
– 4 carrots, peeled into wide ribbons using a vegetable peeler (about 4 cups)
– 1/3 cup crumbled cooked bacon
– 1/3 cup thinly sliced shallots
– 3 tablespoons dried sweetened cranberries
– 3 tablespoons honey-roasted pecan pieces
– 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Instructions
1. In a small bowl, whisk together mayonnaise, sugar, vinegar, and salt to make the dressing.
2. In a large bowl, toss carrot ribbons with bacon, shallots, cranberries, pecans, and parsley.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with additional parsley before serving.
Notes
– For a vegetarian version, omit the bacon and add some crumbled feta cheese for a salty kick.
– You can add a squeeze of lemon juice for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 14g
- Sodium: 318mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg