Carrot and Cranberry Salad with Fresh Ginger Dressing
['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']
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.
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