Cranberry Carrot Salad (makes 6-8 servings)
6 carrots, shredded
2 medium apples, cored, chopped
1/2 cup (120 ml) raisins
1/2 cup (120 ml) walnuts, coarsely chopped
1/2 lb. fresh spinach, finely chopped
Toss the above ingredients together in large salad bowl.
Dressing:
1/4 cup (60 ml) sesame seeds, soaked for 8-10 hours
2 raw Brazil nuts
1/2 cup (120 ml) fresh cranberries
1 large orange, quartered, peeled and seeds removed
1 Tablespoon (15 ml) cold-pressed olive oil
5 dates, soaked for 15 minutes, pits removed
3 Tablespoons (45 ml) fresh lemon juice
1 Tablespoon (15 ml) chickpea miso or 1 teaspoon Himalayan sea salt
2 teaspoons (10 ml) ginger juice or 1/2 teaspoon ground ginger
1/2 teaspoon (2.5 ml) ground cinnamon
1/4 teaspoon (1.25 ml) ground nutmeg
Drain the sesame seeds. Place remaining dressing ingredients in a high-speed blender. Run on high speed for about 10 seconds until dressing is smooth. Pour dressing over mixture in large mixing bowl and toss.
1/4 cup (60 ml) fresh basil, chopped or 2 teaspoons dried basil
1/4 cup (60 ml) fresh oregano, chopped or 2 teaspoons dried oregano
Toss the basil and oregano into the salad.
2 medium apples, cored, chopped
1/2 cup (120 ml) raisins
1/2 cup (120 ml) walnuts, coarsely chopped
1/2 lb. fresh spinach, finely chopped
Toss the above ingredients together in large salad bowl.
Dressing:
1/4 cup (60 ml) sesame seeds, soaked for 8-10 hours
2 raw Brazil nuts
1/2 cup (120 ml) fresh cranberries
1 large orange, quartered, peeled and seeds removed
1 Tablespoon (15 ml) cold-pressed olive oil
5 dates, soaked for 15 minutes, pits removed
3 Tablespoons (45 ml) fresh lemon juice
1 Tablespoon (15 ml) chickpea miso or 1 teaspoon Himalayan sea salt
2 teaspoons (10 ml) ginger juice or 1/2 teaspoon ground ginger
1/2 teaspoon (2.5 ml) ground cinnamon
1/4 teaspoon (1.25 ml) ground nutmeg
Drain the sesame seeds. Place remaining dressing ingredients in a high-speed blender. Run on high speed for about 10 seconds until dressing is smooth. Pour dressing over mixture in large mixing bowl and toss.
1/4 cup (60 ml) fresh basil, chopped or 2 teaspoons dried basil
1/4 cup (60 ml) fresh oregano, chopped or 2 teaspoons dried oregano
Toss the basil and oregano into the salad.
This recipe is from the "Living Cuisine for Happy Holidays" eBook, which contains 32 recipes for holiday beverages, salads, entrées, side dishes, sauces, gravies and desserts.
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!