| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup limoncello
- 1/2 cup dried cranberries
- 1 1/2 pounds large carrots (about 5), peeled
- 1 teaspoon kosher salt
- 1/2 cup fresh parsley leaves, roughly chopped
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 ounces goat cheese
Instructions
- Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside.
- Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 319 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 26 g |
| Protein | 4 g |
| Cholesterol | 7 mg |
| Sodium | 576 mg |
Reviews
Excellent taste, The goat cheese adds a sparkle. I cheated and used carrot sticks already cut up! the carrot salad is awesome. I went back for seconds.
It’s waste of limoncello to boil. I simply soaked the cranberries in the limoncello for a few minutes, then drank the limoncello. Made making the salad a whole lot more fun!
I left the booze out of this one and I don’t think anyone missed it. I love how very few ingredients are needed for this recipe and how delicious it ended up being.
Very good…
I made this salad for Thanksgiving dinner. It was a nice fresh addition to the heavy turkey, potatoes, gravy, etc. Instead of goat cheese, I used feta cheese. Otherwise followed the recipe. Very delicious!