Carrot Salad With Cinnamon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Change of pace carrot salad, minus the mayonnaise dressing. Slightly reminiscent of a carrot cake flavor but crunchy and has the surprise of vinegar. Ingredients:
1 package of organic carrots, scrubbed and shredded |
2 navel oranges, one segmented/one juiced |
2 stalk of celery, strings removed and minced quite small |
generous handful of dried cranberries (i like the tart better than raisins) |
1 head of bibb or boston lettuce |
1 small package of roasted cashews chopped |
3 tablespoons of canola oil |
3 tablespoons of champagne or white wine vinegar |
1/3 cup of fresh orange juice from one of the naval oranges |
generous pinch of salt |
1/2 teaspoon of white pepper |
2 tablespoons of cinnamon |
Directions:
1. Scrub and grate the carrots.
2. Remove tough strings from celery and mince.
3. Juice on naval, reserve juice for dressing
4. Segment the other orange and add to the carrots and celery.
5. Add the cranberries to the mix.
6. In a jar with a tight fitting lid, combine oil, vinegar, orange juice, salt, pepper and cinnamon.
7. Shake like crazy.
8. Drizzle about half over carrots, celery, orange and cranberries.
9. Toss gently.
10. Add more dressing if necessary to moisten.
11. Refigerate at least an hour to meld the flavors.
12. Serve salad in lettuce cups and top each mound of celery with chopped cashews.
13. Leftover dressing is great on cold ooked diced sweet potatoes with celery and chopped green onions.
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