Carrot-Cranberry-Walnut Salad

Author:
Publish date:
Social count:
0

"This dish was inspired by one of the salads my mom makes for the holidays," Chef Bryant Terry says.

  • 1/2-cup servingServings

Ingredients

  • 1/4 cup silken tofu
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. freshly squeezed lemon juice
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. coarse sea salt
  • 2 Tbs. walnut oil
  • 3 cups coarsely grated carrots
  • 1/4 cup dried cranberries
  • 1 cup toasted walnuts

Preparation

Blend tofu, vinegar, lemon juice, mustard, and salt in blender until smooth. Blend in oil. Toss tofu mixture with carrots and dried cranberries in bowl. Chill 30 minutes. Top with walnuts.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 196
  • Carbohydrate Content: 13 g
  • Fat Content: 16 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 232 mg
  • Sugar Content: 6 g