Carrot Apple Salad Food

BEET CARROT APPLE SALAD RECIPE

Steps:

• Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it'll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.
• Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don't put any seeds into the salad.
• Add the olive oil, salt, pepper, and honey (optional).
• Toss the salad well until everything is evenly combined. I use my hands because they're the best tool for the job.
• Keeps in the fridge for up to 3 days.

PINEAPPLE CARROT SALAD

Steps:

• Soak raisins in hot water for 30 minutes. Drain and dry.
• In a mixing bowl, combine the raisins, pineapple and carrots.
• Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

SHREDDED APPLE CARROT SALAD

Steps:

• Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
• Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. , In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. , In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.

CARROT-APPLE SALAD

Steps:

• Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery.
• Mix the yogurt, honey and lemon juice.
• Add salt, pepper, parsley and mix with the rest of the salad.
• Refrigerate for at least and hour, and serve.

APPLE CARROT SALAD

Steps:

• Combine all ingredients in a bowl.
• Chill thoroughly, at least 90 minutes.
• Serve on salad greens.

APPLE CARROT SALAD

Steps:

• In a bowl, combine the carrots, apple and raisins. In a small bowl, combine yogurt, mayonnaise, mustard, lemon juice, pepper and sweetener. Pour over carrot mixture and toss to coat. Stir in cheese.

CARROT, APPLE SALAD

Steps:

• Combine all ingredients and toss lightly.
• You may use less or more lemon to taste or lite Miracle Whip.

APPLE, CARROT PINEAPPLE SALAD

Steps:

• Using a large bowl, grate the carrot on the large side of grater.
• Add pineapple and remaining ingredients; mix well.
• More or less of any of the ingredients can be used to suite your taste.
• Serve chilled.

CARROT APPLE SALAD

Steps:

• Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.