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Carrot and Cranberry Salad with Fresh Ginger Dressing

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Carrot and Cranberry Salad with Fresh Ginger Dressing

Carrot and Cranberry Salad with Fresh Ginger Dressing

amanda

Equipment

  • - Kitchen Knife (Essential for cutting vegetables)

  • - Cutting Board (Provides a clean and stable surface)

  • - Vegetable Peeler (Useful for peeling carrots)

  • - Mixing Bowls (For mixing ingredients like fresh ginger dressing)

  • - Food Processor (Can be utilized for chopping or grating vegetables)

  • - Garlic Press (For adding freshly pressed garlic into the dressing)

  • - Measuring Cups & Spoons (Important for measuring ingredients accurately)

  • - Salad Serving Utensil Set (Optional, handy for serving salads in large quantities)

  • - Dressing Shaker (Useful for mixing dressings thoroughly)

  • - Salad Serving Bowls (Optional, enhances presentation and serving experience)

Ingredients

  • 7 large green onions

  • 1/2 cup seasoned rice vinegar

  • 2 level tablespoons chopped peeled fresh ginger

  • 4 cups coarsely grated peeled carrots

  • 1/2 cup sweetened dried cranberries

Instructions

1

Instruction 1

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
2

Instruction 2

Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
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