Sunday, November 14, 2010

Tangy Carrot-Apple Salad with Cider Vinaigrette

We have a subscription to the Vegetarian Times, and this recipe (and others) have come from there. It's a great resource for vegetarian and vegan dishes.

1 1/2 Tbs. apple cider vinegar
1 small clove garlic, minced (1/2 tsp)
2 cups grated carrots (I just made 1 cup)
1/2 red apple, diced (1/2 cup)
1/4 cup sliced green onions
1/4 cup chopped parsley
1/4 cup chopped dried cranberries
1 tsp agave nectar or honey
1 Tbs olive oil
2 cups baby spinach leaves

Combine cider vinegar and garlic in small bowl. Let stand for 15 minutes.

Stir together carrots, apple, green onions, parsley, and cranberries in large bowl. Whisk nectar or honey and oil into cider vinegar mixture. Add to carrot mixture; toss to coat. Season with salt and pepper, if desired. Cover, and chill for 2 hours, or overnight. Serve on bed on spinach leaves. I decided to combine everything together before chilling, and it was fine.

Vegetarian Times, October 2010

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