Carrot, Cranberry and Walnut Salad |
|
 |
Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
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! Ingredients:
1/2 cup dried cranberries |
1/4 cup walnuts (chopped) |
4 cups carrots (shredded) |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon orange juice |
Directions:
1. Soak cranberries in very warm water for 30 minutes ~ drain well.
2. 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!
3. In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
4. Chill at least 1 hour.
5. Add toasted walnuts just before serving.
6. Makes 6 servings.
|
|