Carrot-Cranberry-Walnut Salad
Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 ⁄4 cup silken tofu
- 1 ⁄2 teaspoon coarse sea salt
- 2 tablespoons walnut oil
- 3 cups coarsely grated carrots (5–6 large carrots)
- 1 ⁄4 cup dried cranberries
- 1 cup walnuts, toasted and skins removed
Instructions:
The walnuts add texture to the salad and give it a more robust flavor.
- In a blender, combine the lemon juice, vinegar, mustard, tofu, and salt. Blend while slowly pouring in the walnut oil.
- In a large bowl, combine the carrots, cranberries, and vinaigrette. With clean hands, toss the salad well, thoroughly coating it with the vinaigrette. Cover and chill for at least 30 minutes. Remove from the refrigerator 10 minutes before serving, add the walnuts, and toss well.