Carrot and Apple Salad

Carrot and Apple Salad
Carrot and apple salad in a white bowl
Yield: Serves 4
  • 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


  1. Wash hands with soap and water.
  2. In a medium-sized bowl, combine honey, olive oil, vinegar and salt.
  3. Peel the carrots. Cut into ¼-inch thick slices.
  4. 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.*
  5. Cut apple in half and remove the core. Cut into fourths. Cut crosswise into ¼-inch thick slices.
  6. Add carrots and apple to dressing. Stir to combine.
  7. Store leftovers in a sealed container in the refrigerator for up to four days.

*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:

  • 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