Carrot salad with apples
Author: Karen Esmonde-White
Now that warm weather has arrived in Michigan, I am doing my best to retire the stove in lieu of cold soups and creative salads. I had a large bunch of carrots in the fridge that looked like good candidates for a salad. So I dabbled around and made this salad over the weekend. It really brings out the sweetness in carrots because they are shredded, and the tart apples taste very nice with the aged balsamic vinegar.
In keeping with my philosophy that cooking is best done with a creative mind and generous spirit, I don't have exact proportions for the ingredients. This is a good recipe for tinkering and I would like to hear your variations.
Prep time: 15 min
Cook time: 0 min
Total time: 15 min
Yield: Enough for 4-5 people, as a side salad
Serving size: ~ 1/2 cup
Bunch of carrots peeled and shredded
Apple, peeled and chopped (I used a Pink Lady apple)
Fresh parsley, chopped
Fresh mint, chopped
Salt and pepper
Mix carrots, apple, parsley and mint together.
Add ~ 2 tbsp. olive oil and ~ 1 tbsp. balsamic vinegar.
Add salt and pepper to taste.
Food sensitivity information: Vegan, Gluten Free (aged balsamic vinegars are gluten free, but some newer varieties may use colorant that contains gluten)