Carrot, Cranberry, and Ginger Dressing Salad
Recipe: #41229
July 18, 2023
Categories: Salads, Vegetable Salad, Side Dishes, Cranberry, Carrot, Onions, Picnic, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy, more
"Good for hot days. Instead of peeling and grating the carrots, you could purchase bags of matchstick carrots, enough to make 4 cups."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (91.4 g)
- Calories 33.8
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 45.4 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.2 g
- Sugars - 3.6 g
- Protein - 0.7 g
- Calcium - 25.4 mg
- Iron - 0.2 mg
- Vitamin C - 5.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rinse and trim the green onions.
Step 2
Cut the white tops off the onions, cutting them into thin strips.Set aside.
Step 3
Chop the onion bottoms, setting half of them aside.
Step 4
Get out a blender. Place half the chopped onion bottoms inside. Add the vinegar and ginger to the blender.
Step 5
Put the lid on and puree, scraping down the sides of the blender jar if need be.
Step 6
Strain into a measuring cup, pressing the solids until you have a half cup of liquid.
Step 7
Season with pepper to taste.
Step 8
Add the carrots and cranberries to a large bowl. Add remaining onion tops and bottoms.
Step 9
Add enough dressing to coat everything.
Tips
- You need a blender
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