Monday, December 16, 2013

Carrot-Apple Salad

An alternative to green salad this time of year, and one of my son's favorite side dishes. It's packed with vitamins and fiber and compliments many main courses, especially meatloaf. Around here, leftovers get packed for school lunches.

I generally use Gala apples, but any crisp, sweet apple will do. I leave the skin on the apples; it adds lovely bits of color and it's good for you!

Carrot-Apple Salad

2 apples, cored and shredded (leave skin on)
3 carrots, pared and shredded
2-4 T. raisins
about 1/4 tsp. cinnamon
dash salt, optional
1-2 T. honey

Layer the apple and carrot in a large dish. Sprinkle with raisins and toss together. Sprinkle lightly with cinnamon and salt, if desired. Drizzle with honey. Cover and chill for 30 minutes to let flavors blend. Toss again before serving.

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