| Carrot, Cranberry and Almond Salad |
| Sunday, 01 October 2006 00:00 | |||
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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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