Carrot cranberry Salad

Carrot ribbons made by using a vegetable peeler to shave the carrot into long ribbons.The ribbons are then blanched in boiling water for 30 to 45 seconds.Then the warm carrot ribbons are covered with a lime and lemon juice marinate for at least five hours or more. A hour before serve time a hand full of dried cranberries are added into the mix to blump up with flavor. The marinate is the juice of two limes and one lemon, half cup honey and salt and pepper to taste.