I hope you all enjoyed my Bok Choy Apple Slaw recipe yesterday. I bought a basketful of apples and carrots, so I had to come up with another recipe using apples and carrots.
This recipe is just as simple as the Bok Choy recipe.
I hesitated making a carrot salad because the ones I have seen always had raisins in it. Don’t get me wrong, I am a fan of raisins. Just not with carrots in my salad.
And I promise no raisins were used or abused for this recipe.
1 PP per serving
- 3 carrots, peeled and grated into long thin strips
- 1 Granny Smith apple, julienned
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 1/4 teaspoon Course ground Dijon mustard
- 1 tablespoon Italian parsley, chopped
- 1 tablespoon chives, chopped
- Salt and freshly ground black pepper to taste
Place the carrot and apple slices in a medium-size bowl.
In a small bowl, whisk together the lemon juice, olive oil, honey and mustard until well blended.
Pour the dressing over the carrots.
Add the parsley and chives.
Season to taste with salt and pepper and toss to coat.
Chill the salad for at least 30 minutes to give the flavors a chance to blend and toss again before serving.
I do enjoy a good salad. I actually prefer the salads that I make at home then any salad at any restaurant. When the ones that hides themselves as a salad but are chock full of calories. Can you name a “hidden” salad dish at your favorite restaurant that is chock full of calories?
“There is no happiness except in the realization that we have accomplished something” ~ Henry Ford
Adapted from Simple Nourished Living