Carrot and Cranberry Salad with Fresh Ginger Dressing
- ½ cup sweetened dried cranberries
- 4 cups carrots
- 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...