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Square white bowl with shredded carrot, pecans, sliced green onion and dried cranberries
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Shredded Carrot Salad with Pecans

Prep Time12 minutes
Course: Salad
Servings: 6

Equipment

  • 1 quart (4 c) bowl, large whole grater, sharp knife, cutting board, small frying pan.

Ingredients

  • 1 c Shredded Carrots, about 2 medium sized carrots
  • 3 tbsp Dried cranberries
  • 2 tbsp Sliced green onions, about 2 large or 4 small
  • 2 tbsp Citrus dressing
  • 3 tbsp Chopped pecans, chopped

Instructions

  • Mix carrots, green onion, and dried cranberries in a medium size bowl. Add Citrus Dressing and mix well. Sprinkle on toasted pecans and toss.

Notes

Serving Suggestion
Serve as an accompaniment to any meal or as a snack.  Great with grilled chicken, or pork.  Refreshing summer salad for picnics or bbq’s.
Storage
Will keep in the refrigerator 4-5 days without dressing added.
Plan Ahead
Shred carrots and slice onions ahead of time.  
Sodium Content
No salt has been added to this recipe.  The only sodium is that which occurs naturally in the food.