Carrot and Cranberry Salad

(CBS)  The bright flavors are a nice counterpoint to rich foods.

Recipe by Amelia Saltsman from the November 2009 Thanksgiving issue of Bon Appétit magazine.

INGREDIENTS

7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries

PREPARATION

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.

Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.


Nutritional Information
One serving contains the following:

Calories (kcal) 53.0
%Calories from Fat 0.0
Fat (g) 0.0
Saturated Fat (g) 0.0
Cholesterol (mg) 0
Carbohydrates (g) 13.1
Dietary Fiber (g) 2.5
Total Sugars (g) 8.2
Net Carbs (g) 10.6
Protein (g) 0.6

For more info:
bonappetit.com
© 2009 Bon Appétit. Used with permission