Carrot salad

 This one has no raisins and a lovely honey mustard dressing. Made the day before is how I like it but you do you! I do double the dressing though (recipe is single batch of dressing)

1.5 lb Carrots (shredded)

1/4 cup Mayonnaise

1 Tbsp  Honey

1 Tbsp Mustard (Dijon or Mittlescharf)

1 Tbsp Cider Vinegar

1/4 tsp Salt

1/2 tsp Black pepper (fresh ground is best)

1/4 cup Sunflower seeds (or mixed salad seeds) * I double this too

1/4 cup Red onion (finely diced)

Shred the carrots

Make the dressing in a separate bowl

Mix in the seeds and onion with the carrot

Pour dressing over everything and stir well

Refrigerate 

Chicken Salad

 A simple savory and sweet salad that is great as a main dish or as a side. Can be used to use up leftover beaked or rotisserie chicken.

4 cups of diced Chicken

4 Apples (diced) I like a mix of red and green and go for tart apples

1/2 cup chopped Pecans (more or less to taste)

1/2 cup Cranberries (dried and rough chopped)

Dressing:

1 c Mayonnaise

4 tsp Cider vinegar

1/4 cup Sour cream

1 tsp Tarragon (dry)

1/2 Red onion (small, diced)

Salt and pepper to taste

Mix the dressing and pour over the chicken, apples, nuts and berries. 

Mix well and refrigerate a few hours or overnight before serving.