Search This Blog

Monday, February 22, 2016

Carrot and Apple Salad for One

I kept thinking that carrots (which are sweet and crunchy) and apples (which are sweet and crunchy) ought to hang out together. So on one too-warm day, I gave it a try. Happiness ensued.

2 carrots, julienned or shredded
½ green apple, julienned or shredded (I like grannysmith)
¼ cucumber, julienned or cut into matchsticks
1/8 red onion, diced small
2 green onions, chopped
¼ cup finely diced Italian parsley (cilantro or curly parsley would be nice too)
1 ½ TBLSP pumpkin seeds (sunflower seeds—any seed really)
1 ½- 2 TBLSP rice vinegar
1 teaspoon olive oil
¾ teaspoon yellow mustard
Garlic powder
Dried tarragon
Dried coriander
Salt and pepper

  1. In a medium-sized bowl, place the veggies (carrot, apple, cucumber, onions, and parsley) and toss in the seeds.
  2. In a tiny bowl, combine the dressing ingredients (vinegar, oil, mustard, and herbs and spices to taste). You’ll probably want a whisk for this.
  3. Swozzle the dressing over the veggies and stir gently.
Serve with something substantial—like a sandwich or a veggie-dog. It’s a light and fluffy salad!

It would probably do well at a picnic or potluck (in larger quantity, of course). I made a double batch, and it was still pretty crisp and tasty the next day. 

No comments:

Post a Comment