sketch of Bob above the Carrot Salad recipe.


1 c. dried cherries
3 c. shredded carrots (about 1 lb.)
1/2 c. chopped pecans
1 c. sour cream
1/2 c. firmly packed light brown sugar
1 t. ground cinnamon
lettuce leaves (optional)

In a large mixing bowl combine the dried cherries, carrots and pecans and set aside. In a small bowl, whisk the sour cream, brown sugar and cinnamon together and let sit for 5 minutes, and whisk again til smooth. Pour over the dried cherry mixture and mix well. Chill til serving time and serve over lettuce leaves if desired.

(serves 6)

Note: you can make this chilled salad a lighter dish by substituting yogurt for the sour cream.

Dried Cherry Carrot Salad recipe is published in our April, 2012 Menu Minder, Issue #342.