Ginger-Carrot Salad with Cranberries
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. honey
1 tsp. freshly grated or finely minced ginger
1/8 tsp. cinnamon
Pinch of salt
2 cups grated or julienned carrots (can use part cabbage)
1/4 cup dried cranberries
2 Tbsp. sliced almonds or peanuts
In medium bowl, whisk together lemon juice, honey, ginger, cinnamon and salt. Toss with carrots, cabbage and cranberries. Garnish with sliced almonds or peanuts and serve.
Makes 4 servings.
Per serving: 73 calories, 2 g total fat (>1 g saturated fat), 15 g carbohydrates, 1 g protein, 2 g dietary fiber, 58 mg sodium.
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