This carrot ribbon salad, with a tangy dressing and bacon, is quick to shake together in a jar, and the ribbon-cut carrots make a beautiful presentation.
Ingredients
- 0.25 cups mayonnaise
- 1.5 tablespoons white sugar
- 1 tablespoon apple cider vinegar
- 0.25 teaspoons kosher salt
- 4 carrots
- 0.33 cups bacon
- 0.33 cups shallots
- 3 tablespoons cranberries
- 3 tablespoons honey-roasted pecan pieces
- 2 tablespoons parsley
Instructions
-
1
Gather all ingredients.
-
2
Whisk together mayonnaise, sugar, vinegar, and salt in a 1-quart container with a lid.
-
3
Add carrots, bacon, shallots, cranberries, pecan pieces, and parsley; cover and shake until carrots are evenly coated in mayonnaise mixture.
-
4
Transfer to a serving bowl and garnish with parsley.
Nutrition Facts
Per serving
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