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1/3 Photos of Tangy Carrot-Apple Salad With Cider Vinaigrette
Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.
Units: US | Metric
Serving Size: 1 (80 g)
Servings Per Recipe: 4
The following items or measurements are not included: