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Carrot (1 large))
To preserve your
FreshFix Tip: If your
CARROT & CRANBERRY SALAD
This quick recipe will be a great change up to your spring salad lineup.
Ingredients:
1 LB. Carrots
1 CUP Water
2 TBSP. White Vinegar
1/2 TSP. Salt
1/4 TSP. Black Pepper
1/2 TSP. Ground Cumin
1/8 TSP. Red Pepper Flakes (if you prefer a little spice)
1/3 CUP Dried Cranberries (see our FreshFix Tip Below)
1 TBSP. Olive Oil
Wash and peel carrots. Then coarsely grate!
Then in large skillet over high heat and add water, vinegar, sale, cumin, pepper, and red pepper flakes. Bring to a boil.
Once boiling add carrots, dried cranberries, and toss to coat. Then reduce heat to medium, cover, and cook 8-10 minutes (depending on how tender you would like your carrots).
Add in your olive oil and stir. Remove from heat and transfer to another container.
Cover and chill until ready to serve!
FreshFix Tip: You can substitute dried cranberries for any other dried fruit you may have available. We tried this with dried blueberries and pepitas for added sweetness and crunch! Also, make a larger batch to enjoy this with your prepped meals all week long!

Carrots are an excellent source of vitamins A and C, which help with vision loss or serve as a great pick-me-up. They also contain fiber to help with digestion.