Carrot and Apple Salad
Carrot and Apple Salad
Yield: Serves 4


  • 2 carrots
  • 1 tart apple, such as Granny Smith
  • 2 Tablespoons honey
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • ½ teaspoon salt


  1. Peel the carrots. Cut into ¼-inch thick slices. Set aside.
  2. Cut apple and remove the core. Cut into fourths. Cut crosswise into ¼-inch thick slices.
  3. Blanch the carrots. Bring a medium saucepan, half full of water to a boil. Add carrots and blanch for about 2 minutes. Drain. Add cold water to stop the cooking process. Drain and pat dry.
  4. Add carrots and apple to dressing. Stir to combine.
  5. Dressing: In a large bowl, combine honey, olive oil, and vinegar.