Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Ask a product expert! Click here.

Despite higher order volume, our amazing shipping team continues to ship orders out quickly. Today we're shipping orders for in-stock items placed August 2. Recently we opened an additional shipping line that’s reducing processing time. Customer service is available by email and phone. If we can’t take your call immediately, we’ll get back to you as fast as possible. The Hampton showroom is temporarily closed. We greatly appreciate your business as we do our very best to serve you!
WINTER CARROT SALAD WITH CRANBERRIES
Posted: December 20, 2017
Recipe by: hannahbanana_bread
Sweet and simple side dish—perfect for the winter season!
Active Time
30 minutes
Total Time
30 minutes
Serves
6

Ingredients:

  • 4 carrots
  • 1 small beet
  • 3/4 c. craisins
  • 2 small apples
  • 1 lemon, juiced
  • 1 tsp. fresh ginger, powdered
  • 1 orange, juiced and zested
  • 1/4 c. olive oil
  • 1 Tbs. grape seed oil
  • 1 tsp. agave
  • 1 Tbs. apple cider vinegar

Directions:

  1. 1. Shred the carrots and the beet; add to a large bowl with the cranberries.
  2. 2. Shred the apples and toss immediately with the juice of the lemon. Add to the bowl and toss to combine.
  3. 3. In a small bowl, combine the ginger through the vinegar and whisk to combine. Pour over the veggies and toss to combine.
  4. 4. At this point, you can refrigerate the salad for a few hour if needed. Toss before serving.

Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Winter Carrot Salad with Cranberries

  • Prep
    30 minutes
  • Total Time
    30 minutes
  • Serves
    6

Description

"Sweet and simple side dish—perfect for the winter season! "

Ingredients

  • 4 carrots
  • 1 small beet
  • 3/4 c. craisins
  • 2 small apples
  • 1 lemon, juiced
  • 1 tsp. fresh ginger, powdered
  • 1 orange, juiced and zested
  • 1/4 c. olive oil
  • 1 Tbs. grape seed oil
  • 1 tsp. agave
  • 1 Tbs. apple cider vinegar

Directions

  1. 1. Shred the carrots and the beet; add to a large bowl with the cranberries.
  2. 2. Shred the apples and toss immediately with the juice of the lemon. Add to the bowl and toss to combine.
  3. 3. In a small bowl, combine the ginger through the vinegar and whisk to combine. Pour over the veggies and toss to combine.
  4. 4. At this point, you can refrigerate the salad for a few hour if needed. Toss before serving.
Return to Recipe Index
Return to top
Back to top