Carrot, Cranberry and Almond Salad

by Fuller's Fine Herbs . 0 Comments

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  • 3 large carrots-grated
  • 1/3 cup of toasted slivered almonds
  • 1 TBS fennel seeds- lightly toasted in a pan
  • 2 TBS Fuller’s Raspberry Vinegar
  • 1 TBS olive oil

Crush the toasted fennel seeds lightly. Put all ingredients in a bowl and toss to mix. Chill before serving. (Toasted pumpkin seeds or golden raisins may be substituted in this recipe.)

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