Carrot Cranberry Almond Salad
The bright orange carrots with parsley and dried cranberries makes for a
festive salad. Add a delicious reduced-fat dressing made with freshly
squeezed orange juice and you have a satisfying and cooling salad full of
vitamins, crunch and sweetness. Perfect for potlucks or as a substitute for
4 cups peeled and shredded carrots (about 1 1 /2 pounds)
2 stalks celery, cut in half lengthwise and sliced very thinly on a diagonal
1/2 cup dried cranberries, roughly chopped 1/4 cup fresh chopped parsley or 1 - 2 cups microgreens or chopped watercress
1/2 cup sliced almonds, toasted
Orange Citrus Vinaigrette
1/4 cup freshly squeezed orange juice
1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 2 teaspoons finely minced shallot or red onion (optional)
2 teaspoons raw honey or maple syrup
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
- In a medium-sized bowl, combine carrots, celery, parsley (or watercress or microgreens), and cranberries. Mix gently.
- Combine all the ingredients for the dressing in a jar and shake until
mixed. Just before serving, pour over salad. Adjust salt to taste.
- Toast sliced almonds in a 350°F oven for 5 to 7 minutes. Use as a garnish.