Carrot-Ginger Salad          print recipe | close window   
with Cranberries  

2 cups grated carrots
1/4 cup dried cranberries*
1 Tbsp. lemon juice, fresh
1/2 tsp. honey
1 tsp. finely grated fresh ginger root
1/8 tsp. cinnamon
Pinch of salt
2 Tbsp. sliced almonds, toasted

*Any favorite dried fruit can be substituted according to taste.

Directions
1. Combine grated carrots and dried cranberries in a bowl.
2. In a separate bowl, whisk together lemon juice, honey, grated ginger, cinnamon and salt.
3. Pour over carrots and cranberries, and toss to coat.
4. Transfer to a serving dish, sprinkle with sliced almonds and serve.

Makes 4 servings.