“Cranberry-Carrot Salad with Citrus-Walnut Vinaigrette” (page 64) is a delicious and lighter take on the traditional carrot-raisin salad that is usually dressed with mayonnaise. The dressing as written in this version is composed of fresh lemon juice, walnut oil, sugar, salt, and pepper, which is tossed with shredded carrots, dried cranberries, and toasted walnuts. I completely left the walnut oil out, and didn’t feel like anything was missing. The salad is plenty moist, and the lemon juice and seasonings provided just the right flavor to offset the sweetness provided from the cranberries and carrots. Buying packaged shredded carrots will save you a lot of time and effort, and this salad can be prepared in a snap if you have these on hand. Leftovers hold up well!
Keeping it “McDougall Friendly” checklist:
- Omit the walnut oil; no substitutions needed.