Carrot, Cranberry and Walnut Salad

READY IN: 1hr 40mins
Debbwl
Recipe by Kerfuffle-Upon-Wincle

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!

Top Review by FloridaNative

We absolutely LOVED this ~ I must admit, I used pecans instead of walnuts (personal preference) but it certainly did not detract from the light fresh flavor. A new family favorite, especially for DH who loves his carrot salad :) Thanks KuW ~ made for PAC FALL 2009!

Ingredients Nutrition

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.

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