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Carrot and Cranberry Salad with Fresh Ginger Dressing

Carrot and Cranberry Salad with Fresh Ginger Dressing
Photo by Elinor Carucci

Ingredients

  • 4 cups carrots
  • ½ cup sweetened dried cranberries
  • 7 large green onions
  • ½ cup unseasoned rice-wine vinegar
  • 2 tablespoons fresh ginger

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...

View full recipe at Epicurious

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