Carrot & Cranberry Salad with honey-lemon-ginger vinaigrette
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