Grilled Carrot and Spinach Salad

1. Prepare charcoal or gas grill for grilling over direct medium heat.
2. Fill large saucepan half full with water. Bring water to a boil.
3. Cook carrots in boiling water for 5 minutes; drain.
4. Place in ice water to cool immediately. Drain.
5. In a large bowl, toss carrots with olive oil, salt, and pepper.
6. Grill carrots for 4 to 6 minutes, turning once, until lightly charred on edges.
7. Just before serving, place spinach in a large bowl and toss with 3 Tbsp. of dressing.
8. Arrange on serving platter.
9. Toss remaining dressing with carrots and arrange over spinach.
10. Sprinkle with walnuts, cranberries, and fresh dill.

Dill Vinaigrette Dressing:

1. In a small bowl, whisk together 1/4 cup vegetable oil, 1 tsp. Fresh Thyme honey, 3 Tbsp. white wine vinegar, 1/2 tsp. Fresh Thyme Dijon mustard, 1 clove minced garlic, 2 Tbsp. minced fresh chives, and 2 Tbsp. minced fresh dill.

Each serving contains: 311 calories, 26 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 250 mg sodium, 19 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 480% vitamin A, 25% vitamin C, 91% calcium, 11% iron