Carrot Salad With Marcona Almonds and Dried Mangoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Sweet, crunchy, easy and tasty for pot luck, outdoor parties.I used kefir which I make thick by straining the whey. I just made again for the Fourth of July adding Pineapple and so so good! Ingredients:
1 lemon, juice |
1/2 cup kefir or 1/2 cup sour cream or 1/2 cup yogurt |
2 tablespoons fresh lemon verbena leaves (use a mix of all) or 2 tablespoons lime basil (use a mix of all) or 2 tablespoons parsley (use a mix of all) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon honey or 1 tablespoon sugar |
1/2 cup mayonnaise, optional for more creaminess |
5 cups fresh shredded carrots |
3/4 cup marcona almonds, rough chopped |
1/4 cup crystallized ginger, rough chopped |
3/4 cup dried mango, diced |
1 cup diced fresh pineapple (optional) |
Directions:
1. Mix dressing ingredients together.
2. Add remaining ingredients toss and chill for 1-24 hours.
3. Taste and adjust seasoning.
4. Garnish with fresh herbs.
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