Thanksgiving

Carrot-Cranberry Salad is for Side Dish.

Carrot-Cranberry Salad takes 10 minutes to prepare.

Carrot-Cranberry Salad takes several minutes to cook.

Carrot-Cranberry Salad makes 4 servings.

The ingredients for Carrot-Cranberry Salad are:

1/4 cup dried cranberries, soaked in hot water for 10 minutes to plump
10 ounce package shredded carrots (about 4 cups)
2 navel oranges, zested, peeled and fruit segments removed (watch a video to learn how)
2 teaspoons ginger, grated
3 tablespoons white wine vinegar
NOTE: use jarred ginger to save time

Here is how you make Carrot-Cranberry Salad:

Instead of adding a sugary dressing, I chose sweet oranges for the base and a garnish of dried cranberries. This salad is better if prepared early in the morning or the night before. As it sits, the carrots soak up the dressing and added ginger. It gives the kids something to help with for Thanksgiving dinner. Bring dried fruit back to life when using it in recipes. Chefs call it maceration. Simply place the dried fruit in a bowl and cover with hot water. Allow the fruit to soften in the water for 10 minutes. Drain the liquid and proceed with recipe.---Combine all ingredients in a large mixing bowl. Cover and refrigerate for at least an hour. Stir before serving. Serves 4: one cup per serving

The nutritional information for Carrot-Cranberry Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 86.8

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 49.0 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.1 g
• Protein: 1.3 g

The dietary needs meet for Carrot-Cranberry Salad is Vegan