Carrot Salad with Apricots and Pecans

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Dried apricots
  • 1 Large or 2 small garlic cloves

• Condiments

  • 1/4 cup Mayo, real

• Baking & Spices

  • 1 pinch Black pepper, freshly ground
  • 1/8 tsp Sea salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/4 cup Sour cream

Found on natashaskitchen.com

Ingredients

• ½ cup (3 oz) dried apricots, diced
• ½ cup pecans, toasted on a dry skillet and coarsely chopped
• 1 large or 2 small garlic cloves, or to taste
• ¼ cup sour cream
• ¼ cup real mayo
• ⅛ tsp sea salt, or to taste
• pinch of black pepper, freshly ground

Directions

• Prep your ingredients: julienne or grate carrots, dice apricots and chop your toasted pecans (dont skip the toasting - it really brings out their nuttiness). Transfer everything to a large mixing bowl.
• In a small mixing bowl, combine all dressing ingredients and stir to combine. Add dressing to the salad to taste and serve.