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.
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.
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.
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.
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.
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.