Carrot and Cranberry Salad with Fresh Ginger Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The bright flavors are a nice counterpoint to rich foods. Ingredients:
7 large green onions |
1/2 cup seasoned rice vinegar |
2 level tablespoons chopped peeled fresh ginger |
4 cups coarsely grated peeled carrots |
1/2 cup sweetened dried cranberries |
Directions:
1. 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.
2. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
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