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carrot-salad (14) 

cranberry carrot salad photo by vsimon

Do you need a super quick crunchy salad? Perfect for dinner, or a brown bag lunch?

The simplest recipes are often the best. If you are short on time and just want the recipe, skip the middle and go to the bottom of the post. That is the simplest way. You could be eating this in five minutes.

But keep reading if you want info on the ingredients.

Carrots

If you buy shredded carrots, this mixes up in just a few minutes. Sweet, tart, and lively lemon flavor.

I like to keep a bag on hand. They hold up well, and are easy additions to soups, green salads, and even muffins.

Organic carrots

We can get shredded organic carrots in our market. The Environmental Working Group (EWG) website publishes a list of produce that has the highest, and lowest levels of pesticides.

The Dirty Dozen is the most likely to have high levels, and EWG recommends you by these items organic. EWG also publishes the Clean 15, produce that is least likely to have high pesticide levels. Buying organic doesn’t matter so much here.

You can print a wallet sized reference to take with you to the store. Carrots are #11 on the Dirty Dozen list.

Cranberries

Does a cranberry a day keep the doctor away? No, you probably need to eat  more than one. But a serving a day offers many health benefits.

Lemons

I like to use organic lemons because I am using the outside, the part that would be sprayed with pesticides. Organic lemons are smaller than regular lemons, so you might need two here.

Also, organic lemons are not waxed. According the The World’s Healthiest Foods web site, sometimes the wax is mixed with casein, a protein in milk. This would be a very low amount, but might be important to know if you have a severe milk allergy.

Lemon Zest

At my house, if a dish has fresh lemon juice, it has zest too.  I never miss the happy opportunity to inhale the fresh scent of lemon zest. You can smell it across the room, but it is even better right under your nose.

A microplane makes swift work of zesting the peel. Personally, I don’t measure the zest and use all of it, from the whole lemon. As you probably can guess, I can’t get too much lemon zest.

If you are using a different tool to zest, be sure to catch just the outer yellow rind. The white pith is unpleasantly bitter.

Cranberry Carrot Salad

serves 4 metric measures
4 cups shredded carrots 360 gm
½ cup dried cranberries 75 gm
3 tablespoons fresh lemon juice 45 ml
1 teaspoon fresh lemon zest weightless?
2 tablespoons honey 30 ml

Stir it all together until it glistens.

Serve right away if you like chewy cranberries.

Store in the fridge and serve the next day if you like plump, soft cranberries.

BTW, lemon juice is a good source of citrate. Helpful to prevent kidney stones. Maybe a lemon a day keeps the doctor away too.

PS I am changing the subject now. This is so cool! Bon Appetit magazine is holding a blogger Holiday Bake-Off. I have entered Pumpkin Custard, Hold the Dairy. Wouldn’t you love to see a gluten free, dairy free winner?

There are several categories, including cakes, pies, custards, cookies, more. If you are a blogger, add your creations at BA Holiday Bake-Off.

Everyone can vote for your favorite in each category. I would be honored to receive your vote.

6 Responses to “Cranberry Carrot Salad with Lemon and Honey”

  1. Jenna says:

    Okay, its not every day that a simple salad recipe has me salivating. That looks just… amazing. (And no. The fact my last meal was 8 hours ago is NOT the overriding factor! lol) Simple, sweet, tart, crunchy.

    Well gee. Looks like I know what is going into serious rotation for lunches in my house! (And just so its said – your blog is a HUGE reason I’m retaining my sanity while picking my way through this new celiac path. Thanks so much.)

  2. Julie says:

    So many times the best recipes are the most simple. This looks lovely and I think it would be a nice fresh tart foil to the heavy Thanksgiving meal.

  3. Good luck! That recipe sounds light and delicious!

  4. Marsha @ Green Mountain at Fox Run says:

    Some great information, Linda! Love the tip about keeping shredded carrots on hand. I’m all for quick and easy when the end product is great. Off to vote for you in the bake-off. Definitely would love to see a gluten-free, dairy-free winner!

  5. This sounds and looks great! What a great, light, seasonal, and nutritious side dish. Can’t wait to try it!

    And good luck in the contest!!

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