Carrot-Cranberry Salad

Carrot-Cranberry Salad

3.8 of 5 (43)
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Nutritional Info
  • 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

View full nutritional breakdown of Carrot-Cranberry Salad calories by ingredient
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Introduction

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms. Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.
Number of Servings: 4

Ingredients

    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

Tips

If desired, sprinkle on two tablespoons chopped nuts.


Directions

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.
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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


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Member Ratings For This Recipe


  • Very Good
    7 of 7 people found this review helpful
    I had no oranges so I used lemon juice and a 1/2 a tea spoon of honey. Wonderful! - 5/24/12

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  • Very Good
    6 of 6 people found this review helpful
    My daughter brought this to Thxgiving dinner. I thought it was delicious, but my husband didn't care for the ginger. One suggestion: I'd cut the orange segments into bite-sized pieces. - 11/26/11

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  • 4 of 4 people found this review helpful
    This is awesome...!!!..I made it w/a little olive oli and left it in the frige overnite with a couple of tossings and it was the best ever carrots in the universe....!!!!! - 8/7/12

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  • Good
    3 of 4 people found this review helpful
    Easy to make but it seemed to be lacking a little flavor. I added some toasted slivered almonds and now I love it! - 5/23/12

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  • 3 of 7 people found this review helpful
    It looks like the "green stuff" is just chopped parsley sprinkled on for a little color. - 1/30/12

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