3 Reviews

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

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COOKGIRl September 20, 2011

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!!

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Zurie January 09, 2011

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 ~

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UmmBinat September 21, 2011
Tangy Carrot-Apple Salad With Cider Vinaigrette