Directions:
- Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.46 Kcal (207 kJ) | ||
| Calories from fat | 0.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 40.05mg | 2% | |
| Potassium | 195.73mg | 4% | |
| Total Carbs | 12.49g | 4% | |
| Sugars | 8.2g | 33% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.29 Kcal (236 kJ) | ||
| Calories from fat | 0.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 45.58mg | 2% | |
| Potassium | 222.76mg | 4% | |
| Total Carbs | 14.22g | 4% | |
| Sugars | 9.33g | 33% | |
| Dietary Fiber | 2.63g | 9% | |
| Protein | 0.75g | 1% | |
| Vitamin C | 5.3mg | 8% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 27.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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