Carrot and Apple Salad

Yield: Serves 4

Ingredients:

2 Tablespoons honey
2 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
½ teaspoon salt
2 medium carrots, scrubbed with clean vegetable brush under running water
1 tart apple, such as Granny Smith, scrubbed with clean vegetable brush under running water

Directions:

Wash hands with soap and water.
In a medium-sized bowl, combine honey, olive oil, vinegar and salt.
Peel the carrots. Cut into ¼-inch thick slices.
Blanch the carrots. Bring a medium saucepan, half full of water to a boil. Add carrots and boil for about 2 minutes. Drain. Add cold water to stop the cooking process. Drain and pat dry.*
Cut apple in half and remove the core. Cut into fourths. Cut crosswise into ¼-inch thick slices.
Add carrots and apple to dressing. Stir to combine.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

*Blanching allows you to partially cook vegetables and cool them quickly to improve their color and flavor while still have a crisp bite.

Nutrition Information: