Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Ingredients

• ½ cup walnuts, (coarsely chopped)
• 1 pound shredded carrots, (or 1⅓ pounds carrots, peeled and shredded)
• 3 tablespoons extra virgin olive oil or walnut oil
• 1 teaspoon lemon zest and 2 tablespoons lemon juice, (from 1 lemon)
• 3 tablespoons freshly squeezed orange juice, (from 1 orange)
• 2 tablespoons honey
• ½ cup dried cranberries
• 3 scallions, (white and green parts, thinly sliced)
• 3 tablespoons chopped fresh Italian parsley
• Heaping ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper