Recipe Swap Friday–Carrot Apple Salad

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Welcome back to Recipe Swap Friday! I’m loving all these veggie recipes you guys are sharing (especially those veggie dishes that could actually be dessert–yum!)

If you weren’t here last week, we’re giving a nod to healthy-eating in the new year by sharing our favorite veggie recipes. You can link up to your favorite veggie recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.

Hope you guys brought lots more recipes to share! Here’s mine for the week:

Now isn’t that a cheerful salad for a bleak, midwinter dinner table? This salad was a huge hit at our house, with kiddos and grown ups alike. A few of the little ones took issue with the mint in the salad (which I loved) so I guess we’ll leave that out of the next batch.

Once I quit grumbling over having to pull out my food processor, this salad came together in a jiffy. I grated two Granny Smith apples and four carrots. I didn’t really measure the quantity of my carrots and apples, just threw everything in the processor into a mixing bowl, so I think I may have ended up with more veg than the recipe calls for. Even so, this salad was a real winner.

Definitely use fresh lemon and orange juice. The flavors are so much brighter and fresher. And leave out the mint if you’ll be serving sensitive palates.

For those who are following along with our cookbook tour this recipe comes from a companion book to the More with Less cookbook. The recipes in this book have the simplicity of More with Less but use fresh, seasonal ingredients. I’ve been cooking from it for a few years and have found some real winners that I turn to again and again.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Apple Carrot Salad

Source: Simply in Season, Mary Beth Lind and Cathleen Hockman-Wert

Ingredients

  • 14 cup fresh lemon or lime juice
  • 2 Tbs fresh orange juice
  • 1 Tbs honey
  • 2 cups apple, shredded
  • 2 cups carrots, shredded
  • 1 Tbs fresh mintor 1 tsp dried mint
  • 18 tsp salt or to taste
  • 14 cup raisins

Method

Mix together the juice and the honey. Toss with the apples and coat well (prevents browning). Add the remaining ingredients. Toss well and serve immediately.

Share Your Yummy Veggie Recipe

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.

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4 Responses to Recipe Swap Friday–Carrot Apple Salad

    • Katie, I love butternut squash soup. I’ve never met one I didn’t like. So if you say this is the best I’ll have to give it a try! Thanks for sharing :)
      Erin

    • Amy, Mmmm. That looks yummy! You have lovely photography. If you’d like, you can link up through the Inlinkz button (the blue one at the bottom of the post that says “Add your link”) Click on it and then you can cut and paste the url there, with a photo if you want. Thanks for sharing! Erin

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