nutritional information

Per 1/2-cup serving:

  • Calories: 196
  • Protein: 4 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 232 mg
  • Fiber: 3 g
  • Sugar: 6 g
Vegan Gluten-Free

Carrot-Cranberry-Walnut Salad

Serves 6

"This dish was inspired by one of the salads my mom makes for the holidays," Chef Bryant Terry says.
  • ¼ cup silken tofu
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. freshly squeezed lemon juice
  • 1 Tbs. Dijon mustard
  • ½ tsp. coarse sea salt
  • 2 Tbs. walnut oil
  • 3 cups coarsely grated carrots
  • ¼ cup dried cranberries
  • 1 cup toasted walnuts

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.

November 2009

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comments

This was surprisingly refreshing and tasty. I plan to make it again soon.

J M - 2013-12-19 01:10:54

Ellen Eiger

eiger319@gmail.com - 2011-12-23 21:13:44