Carrot and Microgreen Salad

Recipe by Catherine Walthers

The bright orange carrots and the dark green microgreen leaves make for a festive cold-weather salad. Add a delicious reduced-fat dressing made with freshly squeezed orange juice and you have a satisfying and cooling salad full of vitamins, crunch and sweetness. Perfect for potlucks or as a substitute for coleslaw.

Serves 6

• 4 cups peeled and shredded carrots (about 1½ pounds)
• 2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal
• 1–2 cups microgreens of your choice
• ½ cup dried cranberries, roughly chopped
• ½ cup sliced almonds, toasted

Dressing

• ¼ cup freshly squeezed orange juice
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons minced shallot or red onion (optional)
• 2 teaspoons raw honey or maple syrup
• 3 tablespoons olive oil
• ½ teaspoon salt

Instructions

1. In a medium-sized bowl, combine carrots, celery, microgreens and cranberries.
2. Mix gently.
3. Combine all the ingredients for the dressing in a jar and shake until mixed.
4. Just before serving, pour over salad. Adjust salt to taste.
5. Garnish with toasted sliced almonds.