5 star taste, the 4 stars was because I had trouble with my almonds burning before the carrots were cooked. The first time I made this, i only had the very thin-sliced almonds on hand, so I put the carrots in for 15 minutes before I added the almonds, and they still burned. The second time I had the larger, thicker pieces and they still got burned. I would suggest maybe toasting them separately.
I also tried the reciped once with balsamic vinegar, but liked it better as written. The taste is a little too sweet with the balsamic and it gives everything a brown color that is not so appetizing.
Also - Allrecipes editors - the photo you are displaying is not an accurate representation of this salad at all. There are tomatoes and shredded carrots in the picture, no evidence of nuts, cheese or cranberries. No disrespect to the photographer - it is a beauty, but this is a completely different salad.
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5 star taste, the 4 stars was because I had trouble with my almonds burning before the carrots...