Carrot Microgreen Salad with Cherries & Almonds

A beautiful and tasty accompaniment to any meal and can also serve as a twist on your classic coleslaw!

Ingredients:

4 cups peeled and shredded carrots (about 1½ pounds)

2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal

1–2 cups crisp carrot microgreens (or a mix of your favorite)

½ cup dried cranberries, roughly chopped

½ cup toasted almonds, roughly chopped

¼ cup freshly squeezed orange juice

1 tbs fresh lemon juice

2 tsp Dijon mustard

2 tsp red onion, minced

2 tsp honey or maple syrup

3 tbsp olive oil

½ tsp salt

In a medium-sized bowl, combine carrots, celery, crisp carrot microgreens and cranberries. Mix gently.

Combine all the ingredients for the dressing in a jar and shake until mixed.

Just before serving, pour over salad. Adjust salt & pepper to taste.

Garnish with toasted almonds.