I’ll be honest, this recipe happened for two reasons. One, I happened to immolate the roasted beet and asparagus side dish that I was going to serve with my Espresso Rubbed Prime Rib
. Two, I went WAYYYYY overboard when making some carrot cake
for dessert. Luckily that meant that I had loads of perfectly shredded carrots for a Carrot Salad With Creamy Dressing, Feta, Raisins, and Cranberries, which turned out to be a delicious side dish.