Fennel, Carrot and Cranberry Salad
Fennel, Carrot And Cranberry Salad is an moderately easy dinner. Made with 1/4 c. red wine vinegar, 2 tbsp. honey, 2 tbsp. olive oil, 1 head fennel, cored and grated or cut into fine julienne and 2 carrots, peeled and grated or cut into fine julienne, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
In a small bowl, whisk together red wine, honey and olive oil. Place fennel, carrots and cranberries in a medium bowl and toss with half of the dressing.
Let stand refrigerated for 4 hours. Drain fennel just before serving and discard all the liquid.
Pour rest of the dressing over the salad.
Season to taste and serve. Serves 4.
π· Perfect Pairings
Complete your meal with these
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