** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Shred peeled raw carrots (I use a food processor) in the amount you would like for a salad. About 5 thick long ones shredded is about 3 cups.
Fresh cranberries should be 1/4 ratio of carrots, so if you have 3 cups of shredded carrots, 1/4 cup of fresh cut-up cranberries (6 cups carrots/ 1/2cup cranberries)
Mix shredded carrots, chopped cranberries with enough mayonnaise to moisten only, because you will be adding a large tablespoon of Orange juice concentrate to flavor.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fructose Malabsorption allergies.
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