Carrot, Cranberry, and Walnut Salad

Prep Time:

30 minutes

Number of Servings:

4 to 6

Recipe Source:

Autumn Gatherings by Rick Rodgers ($19.95, William Morrow, 2008)

Ingredients

Using a food processor fitted with the coarse shredding blade, shred carrots. Combine carrots, cranberries, and walnuts in large bowl.
A handful at a time, squeeze shredded ginger into medium bowl to extract juice. (You should have about 2 tablespoons ginger juice.) Add shallot and vinegar. Gradually whisk in oil. Pour over carrot mixture and mix well. Cover and refrigerate to soften cranberries, about 1 hour. (Salad can be made up to 2 days ahead.)
Season with salt and pepper to taste. Serve chilled.