Carrot and Cranberry Salad with Ginger Dressing

28 May

7 large green onions
½ cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
½ cup dried cranberries

1. Cut tops off onions. Cut top into thin strips, cut strips into 2-inch pieces. Cut 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 ½ cup dressing; season with pepper.
2. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

Serves 8

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