Meatless Monday – Carrot Salad

My friend Gali brought this salad over for a pot luck, and thankfully she shared her recipe. This salad has that perfect combination of savory & sweet. The carrots relax a bit in the marinade, but maintain their crispness, and the pecans add a sweet crunch. Great for a holiday side dish as well. Enjoy!

Ingredients
2 (10 oz) packages of shredded carrots
8 flat teaspoons yellow mustard
1⁄3 cup white wine vinegar or white balsamic vinegar
1⁄3 cup mild flavored extra virgin olive oil
1⁄4 heaping cup honey
1 small clove garlic, finely chopped or put through a garlic press
Pinch of brown sugar
Salt and pepper to taste
1 5oz bag candied Pecans, roughly chopped into small pieces

Instructions
1. Dressing: Whisk together: yellow mustard, white wine vinegar, oil, honey, garlic, brown sugar, salt and pepper. Set aside.
2. Place shredded carrots into a large bowl.
3. Pour dressing over carrots and stir well.
4. Cover and refrigerate for 2 hours.
5. Remove and stir carrots from the bottom up.
6. Cover and refrigerate an additional 2 hours. (You can also refrigerate overnight)
7. Remove from fridge.
8. Drain excess dressing from the carrots in a colander if desired.
9. Add candied pecans (I get mine from Trader Joes), and stir to combine.
10. Serve immediately.

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