Carrot and Apple Salad
Photo by Marusa Jonas
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:
Nutrition Software Used:
ESHA Food Processor
