Carrot Ribbon Salad

• 1/4 cup mayonnaise
• 1 1/2 tablespoons white sugar
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 4 carrots, peeled into wide ribbons using a vegetable peeler (about 4 cups)
• 1/3 cup crumbled cooked bacon
• 1/3 cup thinly sliced shallots
• 3 tablespoons dried sweetened cranberries
• 3 tablespoons honey-roasted pecan pieces
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

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Directions

1. Gather all ingredients.Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
2. Whisk together mayonnaise, sugar, vinegar, and salt in a 1-quart container with a lid.Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
3. Add carrots, bacon, shallots, cranberries, pecan pieces, and parsley; cover and shake until carrots are evenly coated in mayonnaise mixture. Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
4. Transfer to a serving bowl and garnish with parsley.