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Not Your Grandma’s Carrot Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Ever notice how you always have a pile of toppings in the bottom of your bowl after eating a salad? Ever consider how good those last few bites are? That’s what this salad is all about: carrots, feta, craisins, and a nice vinaigrette make for a tasty, healthful, and colorful salad!

Ingredients

  • 3 cups Sliced Baby, Cut Carrots
  • ½ cups Craisins
  • ½ cups Plain, Crumbled Feta
  • ¼ cups Lardons (optional) (pancetta, Bacon)
  • For Dressing
  • ¼ cups White Balsamic Vinegar
  • 3 Tablespoons Extra Virgin Olive Oil
  • ⅛ teaspoons Kosher Salt
  • Pepper To Taste
  • 2 teaspoons Basil, Minced
  • ½ teaspoons Sugar

Preparation

Shake the vinegar, oil, salt, pepper, basil, and sugar together in a small jar.

Combine all remaining salad ingredients in a bowl. Stir gently to keep from breaking up the feta too much. Add the dressing and stir to mix. Serve immediately.

You can prepare the salad in advance, but, if you do, I strongly advise waiting to dress it until you are ready to eat.

One Comment

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Profile photo of Ree | The Pioneer Woman

Ree | The Pioneer Woman on 7.14.2009

Oh, I think this looks SO delicious. What a combo of ingredients!

One Review

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indigogirl on 4.2.2013

Excellent! This will be perfect for summer. I subbed bleu cheese because we don’t care for feta and used dried basil. The recipe stresses waiting to dress the salad, but I ate the leftovers the next day and thought it tasted great.

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