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Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Ingredients
  • ½ cup walnuts, coarsely chopped
  • 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded
  • 3 tablespoons extra virgin olive oil or walnut oil
  • 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
  • 3 tablespoons freshly squeezed orange juice, from 1 orange
  • 2 tablespoons honey
  • ½ cup dried cranberries
  • 3 scallions, white and green parts, thinly sliced
  • 3 tablespoons chopped fresh Italian parsley
  • Heaping ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Steps
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