Carrot, Cranberry and Walnut Salad

READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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