CARROT, CRANBERRY AND WALNUT SALAD
From The Gadsden Times online edition -- Mary Lucile Jordan's Wednesday Column, December 19, 2007 -- Ms. Jordan is the County Extension Coordinator of the Etowah County office of the Alabama Cooperative Extension System. NOTE: One (1) hour chill time is the cook time!
Provided by KerfuffleUponWincle
Categories Lactose Free
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak cranberries in very warm water for 30 minutes ~ drain well.
- Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
- In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
- Chill at least 1 hour.
- Add toasted walnuts just before serving.
- Makes 6 servings.
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Alex Carlos
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber and protein.
Nickole Sweet
[email protected]I love the colors in this salad! The carrots, cranberries, and walnuts make it so festive. I'm going to make this salad for my next holiday party.
The Vivian's channel
[email protected]This salad is so easy to make, and it's a great way to use up leftover carrots. I always have a bag of carrots in my fridge, so I can make this salad anytime.
Buchi Felix
[email protected]I'm not a huge fan of carrots, but I really enjoyed this salad. The dressing is so good, and it really brings out the flavor of the carrots.
Ya Man
[email protected]This salad was a hit at my party! Everyone loved the sweet and tangy flavors. I used a combination of dried and fresh cranberries, and I think that added to the flavor.
Sandamali Bandara
[email protected]I made this salad for my family and they loved it! The combination of carrots, cranberries, and walnuts is so delicious and refreshing. I will definitely be making this salad again.