How to make it

  • Scrub and grate the carrots.
  • Remove tough strings from celery and mince.
  • Juice on naval, reserve juice for dressing
  • Segment the other orange and add to the carrots and celery.
  • Add the cranberries to the mix.
  • In a jar with a tight fitting lid, combine oil, vinegar, orange juice, salt, pepper and cinnamon.
  • Shake like crazy.
  • Drizzle about half over carrots, celery, orange and cranberries.
  • Toss gently.
  • Add more dressing if necessary to moisten.
  • Refigerate at least an hour to meld the flavors.
  • Serve salad in lettuce cups and top each mound of celery with chopped cashews.
  • Leftover dressing is great on cold ooked diced sweet potatoes with celery and chopped green onions.

Reviews & Comments 3

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  • chefmeow 10 years ago
    This sounds fabulous. Will be making soon. Thans for sharing.
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  • notyourmomma 10 years ago
    Ginger would be a great addition! It originally called for raisins and I used the cranberries because I liked the tartness better, and I sometimes grate the rind into the dressing depending on how ambitious I feel. I actually love the dressing on the sweet potatoes but I haven't mastered cooking a sweet potato into nice looking cubes. Most of the time they get to mushy and it isn't as pleasant looking as a dish. I'll try adding some chopped fresh ginger. It also called for parsley which looks very pretty when added but I don't always have parsley on hand to add.
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  • kchan 10 years ago
    Oh this sounds great! I can't wait to try it. Have you tried adding ginger to this too?
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