Apple, Ginger, and Carrot Salad
For a sweet salad use red apples, but for something more tart, to help balance out the carrots and cranberries, use the green Granny Smith variety of apple.
INGREDIENTS | SERVES 4
- 2 apples
- Juice of ½ lemon
- 2 large carrots
- ¼ cup dried cranberries
- 12 walnut halves
- 1 teaspoon fresh ginger juice
- ¼ cup extra-virgin olive oil
- ¼ cup golden balsamic vinegar
- 1 teaspoon ume plum vinegar
Core and chop the apples. Place in a medium-size bowl; toss with lemon juice.
Peel and grate the carrots; add to the apples along with the cranberries and walnut halves.
On the fine setting, grate a 2-inch piece of fresh ginger and squeeze or press to extract the juice.
In a bowl, whisk together the oil, ginger juice, balsamic vinegar, and plum vinegar; pour over the apple salad.
Toss to mix; serve on a bed of fresh spinach or arugula.
PER SERVING: Calories: 250 | Fat: 19 g | Protein: 2 g | Sodium: 46 mg | Fiber: 4 g | Carbohydrate: 22 g