Prep 40 mins
Cook 1 hr
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!
- 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
- Soak cranberries in very warm water for 30 minutes ~ drain well.
- 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!
- In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
- Chill at least 1 hour.
- Add toasted walnuts just before serving.
- Makes 6 servings.
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!
This was a hit tonight. We had an easy meal tonight, salmon burgers with the carrot salad on the side. I chopped the walnuts very small and they did seem to soften some while in the fridge but with a DH who doesn't like nuts, or any crunchy bits, thats not a bad thing here. The carrot and cranberry was a very nice combo. :D
So wish I had made a full recipe instead of half as this was such a hit. The toasted walnuts made a wonderful contrast to the natural sweetness of the cranberries and carrots. Love that this is so healthy and not full of mayonnaise. Already planning to make this again next week, thanks for the post.