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Carrot Cranberry Salad
Ingredients
  • Yield: 4 servings
  • ½ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4 cups shredded carrots (about 8 medium)
  • ¼ cup dried cranberries
  • ¼ cup toasted pecans, coarsely chopped
  • ½ teaspoon celery seed
Steps
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