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Recipe: Carrot and Apple Salad (GF)

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Apple season is upon us and, after going apple picking with my family on the east end of Long Island, there are now enough apples in my house to feed a small army! I’ve spent the last few days combing through my cookbooks and recipe file to find some inspiration and, alas, I found it.

While apple pies, tarts, crumbles and muffins are reliable crowd-pleasers, this recipe in Saveur magazine (link here: http://www.saveur.com/apple-celeriac-carrot-salad-recipe) reminded me what a wonderful addition apples are to savory dishes and salads. I adapted the recipe a bit and the result was lovely – the delicate sweetness of the carrots and apples was balanced by a tangy dijon vinaigrette. Not only did the dressing taste great, but it prevented the apples from turning brown (which means that you can make this salad ahead of time and leave it in the refrigerator until ready to serve – perfect for entertaining!).

And the best part is that it’s super simple to make. The recipe (as I adapted it) is as follows. I hope you enjoy it and please post a Comment or a photo!

Buon Appetit!

Karen

Carrot Apple Salad

1 sweet apple (such as Gala, Fuji or Empire), cored and cut into ¼ inch matchsticks

½ lemon, juiced

2 Tbsp. golden raisins

2 carrots, peeled and cut into ¼ inch matchsticks

4 Tbsp. extra virgin olive oil

1 Tbsp. apple cider vinegar

1 Tbsp. Dijon mustard

Salt and pepper, to taste

In a large bowl, toss the apples with the lemon juice and let stand for 5 minutes. Add the carrots and raisins and toss to combine. Set aside.

In a small bowl, whisk the olive oil with the vinegar and mustard. Pour the vinaigrette over the apples and carrots. Toss to combine, then add salt and pepper to taste. Allow the salad to stand for 10 minutes before serving.

Serves 4.

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