Amelia has been practicing some life skills in her class and one of them involves peeling carrots and potatoes. It’s one of those things you don’t really think of practicing with your kids but when they do learn, it makes a world of difference. It means they can help with one more thing for dinner tonight or dinner on Thanksgiving!
I made this salad with a Cedar Plank Salmon and dished them up together. It’s gluten free, healthy and delicious. It also comes together really easily.
My best tip – use your food processor for the shredding the carrots instead of hand grating. Save your arm strength for rolling out the pie dough instead. 🙂 Happy almost Thanksgiving!
Ms. Lee's Carrot Salad
- 4 cups shredded carrots
- 1 cup golden raisins
- 1/2 cup walnuts, chopped
- 1 honeycrisp apple, chopped
- 1/3 cup mayonnaise
- Combine all the ingredients in a large bowl. Mix until covered and serve immediately. Enjoy!
Recipe from my daughter’s teacher, Barb. 🙂