Zesty carrot salad

For you, I present another five-ingredient recipe, this one a healthy, colorful, and seasonally apropos side dish. I sense that my b.i.l Kenna might like this one, as he is a big fan of carrots!

Carrot and cranberry salad with fresh ginger dressing
adapted from November's issue of Bon Appetit

- one bunch green onions
- 1/2 cup seasoned rice vinegar
- 1-2 tablespoons chopped peeled fresh ginger
- 4 cups grated carrots
- 1 cup sweetened dried cranberries

Cut white parts off onions; set half aside and cut the other half into slivers lengthwise. Take the remaining onions (green parts) and cut into slivers lengthwise, and then into 2 inch strips. Add all the onion slivers, both white and green, into a bowl with the carrots and cranberries.

In a food processor make the ginger dressing by combining the reserved white onion ends, rice vinegar, and ginger. Zip until well blended.

Toss the dressing over the salad to coat, and refrigerate for a while before serving to allow the flavors to work their magic.

Note: I went back and added more carrots, some salt & pepper, and a dash of olive oil. Unless you have dull taste buds do the same b/c this salad is zippy!