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Tuesday, January 13, 2009

Carrot Salad with Dried Cranberries and Walnuts

This salad was not a big hit with my family, but I thoroughly enjoyed it! I love the sweet-tart flavor of dried cranberries in just about anything.

1/4 cup coarsely chopped walnuts
3 large carrots, grated
1/2 cup dried cranberries
1/4 cup freshly squeezed orange juice, about 1/2 an orange
2 tablespoons freshly squeezed lime juice, one whole lime
1 teaspoon honey
3 tablespoons walnut oil
1/8 teaspoon sea salt
a few grinds of pepper

Spread the walnuts in a pie pan and toast in a 400 degree oven for 5 to 10 minutes, just until they become fragrant. Set aside to cool.

Toss the grated carrots and cranberries together in a serving bowl.

Whisk together the juices, honey, oil, salt and pepper. Pour over the carrot mixture and toss to combine. Add the walnuts just before serving. Makes four good-sized servings.

1 comment:

Nana's Journal said...

Jennifer, What a great idea...will have to get some carrots to can before they close! Thanks for sharing your recipe!

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