Carrot Cranberry Salad


The traditional southern carrot and raisin salad is updated with a zesty ginger dressing. Dried cranberries bring a refreshingly tart zing, so serve it a little on the side as a relish or atop cabbage to make it a meal. This recipe comes to us from Vivian of Macca’s Meatless Monday.

Serves 4

  • 7 large green onions
  • 1/2 cup rice vinegar
  • 2 tablespoons fresh ginger, peeled and chopped
  • 4 cups carrots, peeled and coarsely grated
  • 1/2 cup sweetened dried cranberries

    Cut the tops off of the green onions. Cut tops lengthwise into thin strips and cut the strips into 2-inch pieces.

    Chop half of onion bottoms.

    Place remaining bottoms in blender or food processor and add vinegar and ginger. Puree, occasionally scraping down the sides of the blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing. Season with pepper.

    Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat and enjoy.

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    Nutrition Information

    Carrot Cranberry Salad

    Servings per Recipe: 4

    Amount per Serving

    Calories:  66

    Calories from Fat:  3

    Total Fat:  .4g

    Saturated Fat:  .1g

    Cholesterol:  0mg

    Sodium:  83mg

    Potassium:  495mg

    Carbohydrates:  15.7g

    Dietary Fiber:  4.8g

    Protein:  1.9g

    Sugars:  6.5g

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