Carrot Salad With Creamy Dressing
And Feta, Raisins, and Cranberries
by Andrea Alden
It's so pretty
- 4 to 6 carrots, peeled and shredded
- ¼ cup of dried cranberries
- ¼ cup of sultana raisins
- ¼ cup of feta cheese
- chopped pecans (optional)
- ¼ cup of mayonnaise
- ¼ cup sour cream (or plain greek yogurt)
- 2 tsp. vinegar
- ½ of a shallot, 1 tbsp., minced
- 1 tsp. minced dill
- ½ tsp. garlic powder
- salt and pepper to taste
Using a food processor, shred the carrots using the small grating plate, or use the small holes on a box grater.
In a bowl, whisk together the mayonnaise, sour cream, vinegar, shallot, dill, garlic powder, salt, and pepper to taste.
Add the shredded carrot, cranberries, raisins, feta, and optional pecans. Mix the carrots and dressing together and chill in the fridge until you’re ready to serve. Before serving, you can top the salad with a little extra feta and dill for garnish.
Carrot Salad With Creamy Dressing, Feta, Raisins, and Cranberries is a light and fresh salad that is a perfect side for any picnic. The sweet carrots pair beautifully with the creamy dressing and the tart cranberries and raisins. What is your favorite side dish salad to make when you barbecue?