Carrot Cranberry Summer Salad
4 large carrots, peeled and coarsely grated (approx. 5 cups)
½ cup pumpkin seed
½ cup chopped walnuts
2 medium apples, cored and cubed
½ cup cranberries
1 tbsp olive oil
1 tbsp lemon juice
¼ cup mayonnaise (or veganaise)
¼ tsp each salt pepper - optional
1
Add all ingredients to a large bowl and stir gently until well mixed. Serve immediately, or refrigerate until you are ready to serve. Store left-overs in the fridge, and eat within 12 hours - great for breakfast!
Ingredients
4 large carrots, peeled and coarsely grated (approx. 5 cups)
½ cup pumpkin seed
½ cup chopped walnuts
2 medium apples, cored and cubed
½ cup cranberries
1 tbsp olive oil
1 tbsp lemon juice
¼ cup mayonnaise (or veganaise)
¼ tsp each salt pepper - optional
Directions
1
Add all ingredients to a large bowl and stir gently until well mixed. Serve immediately, or refrigerate until you are ready to serve. Store left-overs in the fridge, and eat within 12 hours - great for breakfast!