Car­rot & Cran­berry Salad with honey-lemon-gin­ger vinai­grette

Cuisine at Home - - Faster With Fewer -

Makes 6 serv­ings (6 cups) To­tal time: 15 min­utes

1 tsp. minced lemon zest 3 Tbsp. fresh lemon juice 2 Tbsp. ex­tra-vir­gin olive oil 1 Tbsp. grated fresh gin­ger 1 Tbsp. honey Salt and black pep­per to taste 1 bag shred­ded car­rots (10 oz.), about 31/ 2 cups 1 cup dried cran­ber­ries 3/4 cup chopped wal­nuts, toasted 1/3 cup each chopped fresh pars­ley and minced scal­lions

Whisk to­gether zest, lemon juice, oil, gin­ger, and honey for the vinai­grette; sea­son with salt and pep­per.

Toss car­rots, cran­ber­ries, wal­nuts, pars­ley, and scal­lions with vinai­grette; sea­son with salt and pep­per.

Per serv­ing: 234 cal; 14g to­tal fat (2g sat); 0mg chol; 36mg sodium; 27g carb; 4g fiber; 3g pro­tein

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