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Apple-Carrot-Walnut-Salad!

Updated on May 18, 2015

Ingredients


1/2 cup raisin (golden or sultanas)

1/2 cup walnuts (broken into small chunks)

2 apples (peeled and grated)  (Fuji or Mutzu are best for taste, however any apple will be fine)

4 lg carrots (peeled and grated) (regular

1/3 cup parsley (finely chopped)

1/3 teaspoon fresh ginger root (finely grated)

1/8 fresh chili pepper (red or jalapeno) (finely chopped)


Dressing ingredients!


1 clove garlic (minced)

1/4 cup fresh lemon juice

1/4 cup cider vinegar

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/8 teaspoon salt

1/8 tespoon fresh ground pepper

Methodology!

  • To plump up raisins soak them in hot water for at least 1/2 hour then drain.
  • Lightly brown walnuts on a cookie sheet in medium hot oven about 7-8 minutes.
  • Combine dressing ingredients, set aside into fridge to cool. (1/2 hour at least)
  • Peel apples, carrots and ginger root slice.
  • Using a food processor grate apples, carrots and ginger root slice.
  • Finely chop parsley and chili pepper.
  • Combine all and toss with dressing.
  • Adjust salt and pepper to taste.

Delicious served with BBQ ribs, steak, chicken, pork or shishkebab. Also awesome with veggy burgers.

Added Tips:

  • For a different taste make the salad with finely grated brocoli stocks or finely grated celley. Not only will it taste great it will only make it healthier.
  • For a different look use rainbow colored carrots this will even impress the kids.

Comments

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    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 8 years ago from Ontario/Canada

      RGraf, the little piece of chili pepper(not chili powder) just gives it a tiny bit of zing, not hot at all. My granddaughters love it, they are 8 and 4. The salad is great without too though.

      Always glad when you pop by for a visit.

      regards Zsuzsy

    • RGraf profile image

      Rebecca Graf 8 years ago from Wisconsin

      This sounds wonderful! We are having a potluck soon and I might have to try this (without the chili powder).

      Thank you.

    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Shalini, glad you came for a visit. The rainbow carrots are mainly just for looks I find that they do not taste that much different. The white ones are maybe not quite as sweet tasting.

      Enjoy,thanks for taking a look and for commenting

      regards Zsuzsy

    • Shalini Kagal profile image

      Shalini Kagal 8 years ago from India

      I know what we're having for dinner tonight :)

      Sounds great, thanks - I'll let you know how it turns out. Only wish we had rainbow carrots to add a bit more colour!

    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 8 years ago from Ontario/Canada

      BJC, thanks for taking a look and for commenting.

      Let me know what you think once you get a chance to try this recipe out.

      regards Zsuzsy

    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 8 years ago from Ontario/Canada

      dohn121, I really like the colored carrots...as far as I'm concerned they don't taste too different maybe less sweet but they make for a great looking salad.

      Hope you get a chance to try this recipe soon.

      regards Zsuzsy

    • Zsuzsy Bee profile image
      Author

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Bob, so glad when you pop in for a visit. This is the first year I have rainbow carrots. I've been making this salad to go with each BBQ.

      Let me know what you think

      regards Zsuzsy

    • BJC profile image

      BJC 8 years ago from Florida

      This sounds yummy. Will make it very soon.

    • dohn121 profile image

      dohn121 8 years ago from Hudson Valley, New York

      Great recipe, Zsuzsy Bee. I'll give a try! It'd be great right about now.

      I really liked the picture of the rainbow colored carrots by the way. Very tie-dye!

    • Bob Ewing profile image

      Bob Ewing 8 years ago from New Brunswick

      Yum! I have to make this and soon.