This simple yet delicious salad took no time at all to make. I always toss my salads with a touch of vinaigrette then serve the rest on the side as most of the time the amount of vinaigrette that’s called for drenches the salad instead of lightly coating it.
Ingredients
- 1 pound shredded carrots
- 1 cup sweetened dried cranberries
- 1/2 cup toasted walnut pieces
- 2 tablespoons fresh lemon juice
- 3 tablespoons walnut oil
- 1/2 teaspoon sugar
- 1/4 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
Directions
- In a large bowl, combine the carrot, cranberries and walnuts then set this aside.
- In a small bowl, whisk together the lemon juice, walnut oil, sugar, salt and pepper.
- Combine the dry and wet ingredients.
- Lightly coat the dressing over the salad, toss gently to combine, then serve.
That’s it! Pretty simply, eh?
I found this recipe in one of my favorite vegan cookbooks called 1000 Vegan Recipes.
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