Carrot And Cranberry Salad With Fresh Ginger Dressing

1. 1

   Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop 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 1/2 cup dressing; season with pepper.

2. 2

   Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.