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    You are in: Home / Recipes / Tangy Carrot-Apple Salad With Cider Vinaigrette Recipe
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    Tangy Carrot-Apple Salad With Cider Vinaigrette

    Tangy Carrot-Apple Salad With Cider Vinaigrette. Photo by Zurie

    1/3 Photos of Tangy Carrot-Apple Salad With Cider Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    JanuaryBride's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
    2. 2
      Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
    3. 3
      Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
    4. 4
      Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

    Ratings & Reviews:

    • on September 20, 2011

      55

      Made as written except for subbing baby arugula for spinach leaves. I thought I was
      smart using some apple cider vinegar in water to acidulate the apples No, wrong. I forgot that apple cider vinegar turns apples brown. Tasted good though. Used dark agave this time for a change and orange essence dried cranberries. I think fresh cranberries would be yummy, too! Perfect salad for this time of year! Reviewed for Veg Tag/September

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2011

      55

      Well, I took some liberties with your recipe ... sort of "deconstructed" it somewhat, as I wanted to have a salad with a difference, with a cold meats-and-stuff platter. We liked the flavour combination, and I am so sorry but I did not have dried cranberries (hard to find in S A!) I used sultanas (golden raisins) instead. I did not use the agave nectar (available, but I haven't bought any yet). I did use 2 teaspoons or so of honey to sweeten the dressing. I hope you don't mind my separating the ingredients, as you can see on the photographs. It was a lovely and fresh salad combo -- it's quite warm where we are! Thanks!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2011

      55

      Festive looking salad that is pretty healthy & tasty subbing raw, organic, local honey for the agave nectar. I used organic apple cider vinegar, Macintosh apple which I peeled (was not organic), fresh flat leaf parsley, dried barberries which I cleaned by soaking a while in cold water and rinsing in place of the dried cranberries (they are similar in taste but much smaller), unrefined extra virgin olive oil, plus the rest of the ingredients except for the baby spinach leaves. Made for Veggie Swap 38 ~ September ~

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tangy Carrot-Apple Salad With Cider Vinaigrette

    Serving Size: 1 (80 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 76.1
     
    Calories from Fat 33
    43%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 59.8 mg
    2%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.1 g
    20%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    agave nectar

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