Fresh Ingredients

8 cups of grated carrots

Storage Ingredients

2 cups of cooked wheat berries

2 cans chicken chunks, drained (12.5 oz.)

1/2 cup walnuts, chopped

1/2 cup golden raisins

Dressing

1/4 cup evaporated canned milk

3/4 cup mayonnaise

1/2 cup apricot preserves

1/4 cup rice wine vinegar

2 tablespoons curry powder

1 teaspoon salt

1/2  teaspoon pepper

Toss all ingredients and serve on a bed of lettuce leaves.

Springtime in the Rockies can be rough. One week there’s snow on the ground but all the tulips are fully bloomed and peeking through. The very next week it’s 80 degrees with more snow in the five day forecast. It makes you crazy.

This year, on the first day that the temperature hit 80, I decided we needed to celebrate with a dinner salad that was quick, colorful, fresh…and used up alllll the extra carrots I had in the fridge. An invention, to be sure, but it turned out great. (Shocking, right?) I would totally serve this to company. And once again, here’s another way to use canned chicken so that it’s completely disguised and not offensive.

Both my husband and I ate two servings for dinner and then I had another serving before bed. Okay, one more small serving as I wrote this post, but that’s it. Maybe I’ll look like I had some sun. Wow! This recipe was another freak of nature.

SEE for yourself–