carrot-and-cranberry-salad-with-fresh-ginger-dressing-355786.json

{
    "directions": [
        "Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.",
        "Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat."
    ],
    "ingredients": [
        "7 large green onions",
        "1/2 cup seasoned rice vinegar",
        "2 level tablespoons chopped peeled fresh ginger",
        "4 cups coarsely grated peeled carrots",
        "1/2 cup sweetened dried cranberries"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Blender",
        "Thanksgiving",
        "Quick & Easy",
        "Low Cal",
        "Dinner",
        "Cranberry",
        "Carrot",
        "Family Reunion",
        "Potluck",
        "Fat Free",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Carrot and Cranberry Salad with Fresh Ginger Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/carrot-and-cranberry-salad-with-fresh-ginger-dressing-355786"
}