Carrot, Cranberry and Walnut Salad

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!

• Ready In: 1 hr 40 mins
• Serves: 6

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.