Carrot Salad with Beets and Cranberries
Shared by: erin
Source: Erin at Plan to Eat
Ingredients
Directions
Shred the carrots and the beet (a food processor will make quick work of this job); add to a large bowl with the cranberries and shallot.
Shred the apples and toss immediately with the juice of the lemon. Add to the bowl of carrots; toss to combine.
In a small bowl, combine the ginger through the vinegar and whisk well. Pour over the veggies and toss to combine.
At this point you can refrigerate the salad for a few hours if needed; or serve it right away. Toss again before serving.