“You’ve been Tangoed” with a quick and easy Carrot and Cranberry salad

This is one of the simplest and freshest salads you can make and I love the sweetness of the carrot and cranberries combined with the cider vinegar in the dressing. I recently tried this salad on a visit to Dublin as an accompaniament to grilled chicken and whilst I don’t know the dressing they used I’ve found that it works perfectly with simple olive oil and cider vinegar.

A great source of carotene which translates into vitamin A in the human body this salad is good for maintaining healthy eye sight although extreme over-eating of carrots can cause a slight Tango effect to the skin (or for those of you not of the tango era, orange skin) medically known as carotenosis so be warned, delicious as it is don’t over do it!!

A childhood friend was cheekily known as the tango man for his flamboyant choice of orange jeans back in the 90’s. Luckily no jeans are required for this salad!

Carrot and Cranberry Salad

Ingredients: 6 carrots, 50g cranberries, 5-6 large basil leaves, cider vinegar, olive oil, salt and pepper

Preparation: 10 minutes

1. Wash, peel and grate the carrots and throw into a large mixing bowl.

2. Toss in the cranberries and sliced basil leaves.

3. Mix 1/3 cider vinegar to 2/3 olive oil (1tbsp vinegar to 2 tbsp oil) and add salt and pepper to taste.

4. And that’s it!

Tip: If you like a bit of added crunch then throw in some pine nuts, pumpkin seeds, sunflower seeds or whatever takes your fancy.

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Comments
2 Responses to ““You’ve been Tangoed” with a quick and easy Carrot and Cranberry salad”
  1. trkingmomoe says:

    A nice twist from raisins. Thanks.

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