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Friday, April 5, 2013

Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Ingredients:
1/2 cup walnuts, coarsely chopped
1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated
3 tablespoons extra virgin olive oil or walnut oil
1 teaspoon lemon zest and 2 tablespoons lemon juice, from one lemon
3 tablespoons freshly squeezed orange juice, from one orange
2 tablespoons honey
1/2 cup dried cranberries
3 scallions, white and green parts, thinly sliced
3 tablespoons chopped fresh Italian parsley
Heaping 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.
Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

Serving Size: 4-6


Source: onceuponachef.com via laura on Pinterest

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