Cranberry Apple Carrot Salad

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Time to lighten things up after feasting for days on turkey dinner.   I am so cooked out from last week’s holiday marathon that I just threw together this salad, grilled pork steaks for a minute before tossing them in the oven to finish, and boiled water for couscous.  Easy as pie.  Oh.  I shouldn’t have said pie.  I don’t know if I’m having pie withdrawal or will be happy if I don’t see another one until next Thanksgiving.

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This was going to be “Apple Ginger Carrot Salad”.  In fact, I had just added the watermarks to my finished dish photos so that I could blog the recipe before dinner when my husband called.  He was in the grocery store and asked me if there was anything I needed.  Well, I guess that means he earns the husband of the year award for the 22nd. consecutive year.  Overachiever.  😉  I really wanted to put dried cranberries in tonight’s salad, but only had fresh and leftover cranberry sauce.   So when he brings my cranberries home in a few minutes, here, the thing I decided I needed from the store, I’ll add them, taste the salad, and see if it’s blog worthy or if I’ve ruined the whole thing.  I guess if this ends up published we’ll know if it was good.

Ingredients:

3 c. carrots

1 c. Rome apple

4 T raw, unfiltered apple cider vinegar

1/2 c. olive oil mayonnaise

3/4 tsp. ground ginger (A little minced fresh ginger would be amazing, but this was a spur of the moment thing.  Forgive me.)

Salt to taste

1 c. dried cranberries

Method:

Finely grate the carrots into a medium serving bowl.

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Grate the apples coarsely or you will make applesauce.

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Mix them together.

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Add the apple cider vinegar.

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Stir in the mayonnaise, ginger, and season with salt to taste.

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Add the cranberries any time you like.  I added mine at the end because I didn’t have them when I created the recipe.

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Yum.  It’s being blogged, for sure!  But I guess anyone who’s reading this knows that because they’re reading this.

 

 

 

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