Shredded Carrot Salad With Cranberries Recipes

Steps:

• Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside.
• Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve.

Steps:

• Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
• Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

Steps:

• Mix together dressing, lime juice, celery seed, salt and pepper.
• In a medium bowl, toss together carrots, cranberries and onion. Add dressing mixture and mix well.
• Cover and refrigerate for at least 2 hours.
• Enjoy!

Steps:

• 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.