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Prep Time:
20 mins
Total Time:
20 mins
Servings:
6
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Ingredients
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1 cup dried cranberries
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water as needed
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1/2 cup sour cream
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1/4 cup frozen orange juice concentrate
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1/2 lemon, juiced
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1 pinch salt
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1 pound carrots, peeled and trimmed
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1 tablespoon minced fresh mint
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1 cup sweetened flaked coconut
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3/4 cup English walnut pieces, lightly toasted
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mint sprig, for garnish (optional)
Directions
Place dried cranberries in a microwave-safe container with enough water to cover. Microwave on High power, about 2 minutes, then remove from the microwave and allow to stand.
For dressing, stir together sour cream, orange juice concentrate, lemon juice, and salt in a small bowl. Set aside.
Use a vegetable peeler or a mandoline to slice carrots into thin ribbons, about 3 inches long, and place ribbons in a large bowl. Add mint, coconut, walnuts, and carrots. Drain cranberries and add to salad.
Pour dressing over salad, and toss to coat ingredients evenly. Turn salad into a serving dish and garnish with a fresh mint sprig, if desired.
From the Editor
Here’s everything you need to know about How to Toast Nuts.
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Nutrition Facts (per serving)
317
Calories
17g
Fat
43g
Carbs
4g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
317
% Daily Value *
Total Fat
17g
21%
Saturated Fat
7g
33%
Cholesterol
11mg
4%
Sodium
116mg
5%
Total Carbohydrate
43g
16%
Dietary Fiber
6g
23%
Total Sugars
32g
Protein
4g
8%
Vitamin C
26mg
29%
Calcium
67mg
5%
Iron
1mg
6%
Potassium
412mg
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
