Christmas Carrot Salad
Studded with juicy dried cranberries and chopped walnuts, this Christmas Carrot Salad is the perfect, festive salad to accompany cooked meats over the holidays.
Ingredients
- 450 g carrots peeled and grated
- 160 g mayonnaise
- 1 teaspoon white wine vinegar
- 70 g walnuts + more to sprinkle, chopped
- 80 g dried cranberries + more to sprinkle
- Rosemary sprig, optional to decorate
Instructions
- Combine all the ingredients in a large mixing bowl and toss thoroughly.
- Transfer to your serving dish (this amount fits perfectly in a large pasta bowl). Then sprinkle over some more walnuts, dried cranberries and pop the end of a rosemary sprig in the middle. Serve immediately or chill until ready to serve, covered with clingfilm.
Notes
If you can use the Whitworth’s cranberries linked to in recipe as they are whole and so juicy!
Baby & Toddler
Serve little one’s under 12 months simple grated carrot. For 12 months + ensure chopped walnuts and cranberries are small and not a choking hazard.
STORAGE
You can store leftovers in the fridge for up to 2 days (make day + 1).
Nutrition
Calories: 494kcalCarbohydrates: 30gProtein: 4gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 26gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 17mgSodium: 333mgPotassium: 455mgFiber: 5gSugar: 21gVitamin A: 18824IUVitamin C: 7mgCalcium: 59mgIron: 1mg
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