A Must Try Fall/Winter Salad

Sweet Carrot Salad

A friend passed this one on to me and I must say... it's a keeper!

I used carrots from a local farmer's market but I am sure soon the store will be the only ones available. Carrots pair amazingly well with tasty salad toppings that have chew and crunch - like dried cranberries and toasted walnuts.

- Start with a base of baby kale or mixed greens.

- Warm 1 teaspoon olive oil and 1 teaspoon butter in a small skillet.

- Add 2 cups peeled, thinly sliced carrots, and a pinch of sale.

- Cook 2 to 3 minutes and add a teaspoon of honey and a splash of balsamic vinegar.

- Toss 1/2 cup of thinly sliced red or green cabbage over your salad greens, then add a tablespoon of chopped toasted walnuts and cranberries.

Mmmmmmmm! Enjoy!

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