Carrot Microgreen Salad with Cherries & Almonds
A beautiful and tasty accompaniment to any meal and can also serve as a twist on your classic coleslaw!
Ingredients:
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 crisp carrot microgreens (or a mix of your favorite)
½ cup dried cranberries, roughly chopped
½ cup toasted almonds, roughly chopped
Dressing:
¼ cup freshly squeezed orange juice
1 tbs fresh lemon juice
2 tsp Dijon mustard
2 tsp red onion, minced
2 tsp honey or maple syrup
3 tbsp olive oil
½ tsp salt
Preparation:
In a medium-sized bowl, combine carrots, celery, crisp carrot microgreens and cranberries. Mix gently.
Combine all the ingredients for the dressing in a jar and shake until mixed.
Just before serving, pour over salad. Adjust salt & pepper to taste.
Garnish with toasted almonds.