Tangy Carrot-Apple Salad With Cider Vinaigrette
- Reviews 3
Ready In: 15 mins
Serves: 4-6
Ingredients
- 1 1⁄2 tablespoons apple cider vinegar
- 1 small clove garlic, minced (1/2 tsp.)
- 2 cups grated carrots (about 3 small carrots)
- 1⁄2 cup red apple, diced (I added more)
- 1⁄4 cup sliced green onion
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped dried cranberries
- 1 teaspoon agave nectar (may sub honey)
- 1 tablespoon olive oil (use a nice, full bodied oil)
- 2 cups baby spinach leaves
Directions
- Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
- Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
- Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
- Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.
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