Go Back

CARROT & CRANBERRY SALAD WITH LEMON CHIVE VINAIGRETTE

Cheryl Wixson
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:

  • Gather all of your ingredients.

TO PREPARE THE LEMON CHIVE VINAIGRETTE:

  • Squeeze the lemon and finely chop the fresh herbs.
  • Add the olive oil, mustard and chopped chives to a stainless steel bowl and vigorously whisk together.
  • Add the lemon juice and vinegar and whisk until emulsified. Season to taste with sea salt and fresh pepper.
  • Store Lemon Chive Vinaigrette in a glass jar in the refrigerator. Makes about 1 cup dressing.

TO PREPARE THE SALAD:

  • 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.
  • If needed, pour some hot water over the dried cranberries to plump them. Drain the water and add the cranberries to the carrots.
  • 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:

  • Allow salad to come to room temperature. Serve on a bed of fresh greens or sprouts and garnish with flower petals.

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.