CARROT & CRANBERRY SALAD WITH LEMON CHIVE VINAIGRETTE
Prepare this light, spring dressing before your chive plants have big, purple blossoms
CARROT & CRANBERRY SALAD WITH LEMON CHIVE VINAIGRETTE
Prepare this light, spring dressing before your chive plants have big, purple blossoms
Ingredients
LEMON CHIVE VINAIGRETTE:
  • ½ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 tablespoon Dijon or grainy mustard
  • ½ cup finely chopped chives (or other fresh herbs)
  • 3 tablespoons white balsamic or white wine vinegar
  • sea salt and fresh pepper to taste
CARROT & CRANBERRY SALAD
  • 1 pound carrots peeled and shredded, about 4 cups total
  • ½ cup dried cranberries plumped in hot water if needed
  • ½ cup Lemon Chive Vinaigrette
  • Fresh greens or sprouts for serving - optional
  • Fresh flowers for garnish (marigolds, nasturtiums) - optional
Instructions
CARROT & CRANBERRY SALAD WITH LEMON CHIVE VINAIGRETTE:
  1. Gather all of your ingredients.
TO PREPARE THE LEMON CHIVE VINAIGRETTE:
  1. Squeeze the lemon and finely chop the fresh herbs.
  2. Add the olive oil, mustard and chopped chives to a stainless steel bowl and vigorously whisk together.
  3. Add the lemon juice and vinegar and whisk until emulsified. Season to taste with sea salt and fresh pepper.
  4. Store Lemon Chive Vinaigrette in a glass jar in the refrigerator. Makes about 1 cup dressing.
TO PREPARE THE SALAD:
  1. Peel the carrots. Using a food processor or grater, shred the carrots. You should have about 4 cups shredded carrots. Add to a large bowl.
  2. If needed, pour some hot water over the dried cranberries to plump them. Drain the water and add the cranberries to the carrots.
  3. Pour the dressing over the salad and stir well. For best flavor, refrigerate salad for 2 hours or more for the flavors to marry.
TO SERVE:
  1. Allow salad to come to room temperature. Serve on a bed of fresh greens or sprouts and garnish with flower petals.
Recipe Notes

Makes 4 – 6 servings. This salad keeps several days in the refrigerator and is perfect for the lunchbox.

Vinaigrette nutritional analysis per tablespoon: 40 calories, less than 1 gram protein, less than 1 gram carbohydrates, 4.2 grams fat, 25 mg. sodium, less than 1 gram fiber.

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