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Last Sunday, the favorite NFL teams in our household were both playing at 1:00 pm. The Patriots game would be watched on tv, and the Ravens game would be followed online. So, with this simultaneous double header and everyone home, a round of snacks were in order. On the menu, we had buffalo tenders, etouffé (an odd choice, yes, but quite tasty), and chips. We needed one more item to complete the list, and our 17 year old son kindly suggested carrot salad. Yes, carrot salad may seem like another interesting choice, but it was done as an offering to me. While I enjoy snacks, I don’t like eating lots of fried and greasy foods. So, this was his way of adding something he liked that would make me happy also.
While shopping I decided to take the easy route and buy shredded carrots. Lazy? Yes. Guilty? Nope. I also was supposed to buy pineapple, as the kids prefer that to raisins. When we got home, I realized immediately that I had forgotten pineapple. I didn’t want to return to the store at that point, so it was time to search the pantry. Spying our dried cranberries, which the kids do like, I was fairly certain I had saved the salad.
Everyone enjoyed the salad. It has a hint of sweetness and a hint of spice. Plus, it is healthy, as the dressing is made with Greek yogurt. No need for mayonnaise or sour cream in this dish. I think that this will be my go-to carrot salad recipe in the future. Not only do I always have dried cranberries on hand, but the addition of cinnamon (which I don’t use with pineapple) really made this salad extra special.
- 1/2 cup plain Greek yogurt
- 1 Tb. brown sugar
- 1 tsp. cinnamon
- 1/2 cup dried cranberries
- 2 cups shredded carrots
- Combine yogurt, sugar, and cinnamon in a small bowl.
- Toss cranberries and carrots together in a large bowl.
- Pour dressing over carrot mixtures, and stir until well combined.
- Cover container and refrigerate for at least two hours to allow flavors to meld.
