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.
- Ready In:
- 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
- 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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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 ~Reply
Made as written except for subbing baby arugula for spinach leaves. I thought I was <br/>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/September1Reply
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!!1Reply