Cranberry Apple Carrot Salad

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.

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.

Grate the apples coarsely or you will make applesauce.

Mix them together.

Add the apple cider vinegar.

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

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

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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