Carrot-Cranberry Salad

Carrot-Cranberry Salad
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.0 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.3 g

Introduction

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.

Ingredients

1/4 cup dried cranberries, soaked in hot water for 10 minutes to plump
10 ounce package shredded carrots (about 4 cups)
2 navel oranges, zested, peeled and fruit segments removed (watch a video to learn how)
2 teaspoons ginger, grated
3 tablespoons white wine vinegar
NOTE: use jarred ginger to save time

Directions

Instead of adding a sugary dressing, I chose sweet oranges for the base and a garnish of dried cranberries. This salad is better if prepared early in the morning or the night before. As it sits, the carrots soak up the dressing and added ginger. It gives the kids something to help with for Thanksgiving dinner.
Bring dried fruit back to life when using it in recipes. Chefs call it maceration. Simply place the dried fruit in a bowl and cover with hot water. Allow the fruit to soften in the water for 10 minutes. Drain the liquid and proceed with recipe.
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Combine all ingredients in a large mixing bowl. Cover and refrigerate for at least an hour. Stir before serving.
Serves 4: one cup per serving

Number of Servings: 4


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