If you’ve been reading my journal entries than you already know I am “crazy” in love with this salad! It’s tangy and sweet and tastes way too yummy to be so good for you! Enjoy this salad as an appetizer, salad course, side dish, or – my new favorite lunch – stuff a bunch of it in a whole wheat/low-carb wrap with about 4 slices of very crisp turkey bacon!

You’ll be hard pressed to find a dish more delicious for these Fit Facts:

Crazy Carrot Salad
Serves 6

INGREDIENTS
Dressing:
1/3 cup Dijon mustard
2 tablespoons honey (optional)
1/3 cup lemon juice
1 teaspoon fresh cracked pepper (or to taste)
Dry Mix:
½ cup dried cranberries, currents, or raisins OR 1 cup sliced red grapes OR 1 cup diced Granny Smith apples (I prefer dried cranberries in this dish because they are a little tart, which is a nice compliment to the sweet carrots)
½ small red onion, very thinly sliced or chopped
3 cups shredded carrots
2 cups red cabbage, very thinly sliced
1 cup celery, thinly sliced or diced
3 stalks green onions, chopped
Garnishes (optional):
Avocado, diced
Scallions, sliced
Fat-free Feta Cheese, crumbled
Walnuts, crushed

INSTRUCTIONS

Dressing:
In a very large mixing bowl, whisk together all the dressing ingredients.
Dry Mix:
1. Add the dried fruit to the dressing, so they can start to plump up
2. Add each ingredient to the bowl in order listed above
3. Mix well and serve chilled or at room temperature.

Garnishes:
Top the finished salad with any (or all) of the suggested garnishes before serving.