CARROT SALAD Cranberry Balsamic Vinegar
4 cups carrots, peeled and shredded
1 granny smith apple, peeled, cored and shredded
¼ cup Cranberry Balsamic Vinegar
¼ cup dried cranberries
¼ cup blanched slivered almonds
Salt and pepper, to taste
1. In a medium size bowl combine carrots, apple, Cranberry Balsamic Vinegar and dried cranberries. Chill until ready to serve.
2. Stir in almonds, salt and pepper to taste.
NOTE: Try with some of our other Balsamic Vinegars and dried fruits or fresh berries.