Carrot-Ginger Salad 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.
- Combine grated carrots and dried cranberries in a bowl.
- In a separate bowl, whisk together lemon juice, honey, grated ginger, cinnamon and salt.
- Pour over carrots and cranberries, and toss to coat.
- Transfer to a serving dish, sprinkle with sliced almonds and serve.
Makes 4 servings.
Nutritional Information Per Serving
Carbohydrate 15 grams
Protein 1 gram
Total Fat (<1 g saturated fat) 2 grams
Dietary Fiber 2 grams
Sodium 58 mg
Recipe contributed by Dean Medical Group Dietitian Kim Petershack, RD, MS, CD