Description
This salad brings back memories of church picnics and backyard lunches, where every dish had a little love and a lot of flavor. Crisp carrot ribbons, sweet cranberries, and smoky bacon come together with a creamy tangy dressing that feels like home. Serve it up at your next gathering or enjoy a sunny lunch for one. Either way, you’re in for a treat.
Ingredients
1/4 cup mayonnaise
1 1/2 tbsp white sugar
1 tbsp apple cider vinegar
1/4 tsp kosher salt
4 carrots, peeled into ribbons (about 4 cups)
1/3 cup crumbled cooked bacon
1/3 cup thinly sliced shallots
3 tbsp dried sweetened cranberries
3 tbsp honey-roasted pecan pieces
2 tbsp chopped fresh parsley (plus more for garnish)
Instructions
Make the Dressing
In a large bowl, whisk together mayonnaise, sugar, vinegar, and salt until smooth.
Toss the Salad
Add carrot ribbons, bacon, shallots, cranberries, pecans, and parsley to the bowl. Gently toss until everything is coated.
Chill & Serve
Let sit 10 minutes for flavors to mingle, then garnish with extra parsley and serve cold.
Notes
This salad’s got crunch, creaminess, and color—just like the best moments shared at the table.
Nutrition
- Calories: 220 per serving
- Sugar: 9g per serving
- Sodium: 300mg per serving
- Fat: 15g per serving
- Carbohydrates: 16g per serving
- Fiber: 3g per serving
- Protein: 4g per serving