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


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


  1. Wash hands with soap and water.
  2. Peel the carrots. Cut into ¼-inch thick slices. Set aside.
  3. Cut apple and remove the core. Cut into fourths. Cut crosswise into ¼-inch thick slices.
  4. 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.
  5. Add carrots and apple to dressing. Stir to combine.
  6. Dressing: In a large bowl, combine honey, olive oil, vinegar and salt.

Nutrition Information:

  • Calories 130
  • Total Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 310mg
  • Total Carbohydrates 18g
  • Fiber 2g
  • Total Sugars 15g, includes 9g Added Sugars
  • Protein 1g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 0%
  • Potassium 2%
Nutrition Software Used: 
Esha Food Processor