Carrot-Cranberry Salad

Carrot-Cranberry Salad

  • 4 cups shredded carrots
  • 1/4 cup dried cranberries, soaked in hot water to plump
  • 1 lemon
  • 1 orange
  • 1/2 lime
  • 1/4 cup finely grated onion
  • 1 1/2-2 tsp finely grated fresh ginger
  • 3 tbs white wine vineger
  • 1 1/2-2 tbs olive oil (slowly drizzle to ensure coated, but not drenched)
  • Pinch of sea salt and black pepper (to taste)

Drain cranberries. Juice the lemon, orange, and lime.  Mix all ingredients together and refrigerate.  Store in refrigerator for a minimum of 1-2 hours, but overnight is the best.

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