Carrot and Cranberry Salad with Fresh Ginger Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup sweetened dried cranberries
- 1/2 cup seasoned rice vinegar
- Carbohydrate 14 g(5%)
- Fat 0 g(0%)
- Fiber 3 g(10%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 43 mg(2%)
- Calories 57
Preparation 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.
Preparation 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.
