Apple, Carrot, Ginger Salad

Shredded Turnip, Apple and Carrot Salad

6 small purple-top turnips, peeled, ends trimmed
2 small carrots, peeled
1 large Granny Smith apple, peeled and cored
1 tablespoon freshly squeezed lemon juice
1 tablespoon onion, finely chopped
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste

2 apples
Juice of 1/2 lemon
2 carrots
1/4 cup dried cranberries
12 walnut halves
1/2 cup extra-virgin olive oil
1 teaspoon fresh ginger juice
1/4 cup golden balsamic vinegar
1 teaspoon ume plum vinegar

1-Peel the apples. Core and chop the apples into bite-size pieces. Place in a medium size bowl; toss with lemon juice.
2-Peel & grate the carrots; add apples along with walnut halves.
3- Grate fresh ginger and squeeze fresh remaining juice extract.
4-In a small bowl, whisk together the oil, ginger juice, balsamic vinegar, and plum vinegar; pour over apple salad. Toss to mix well; options are to get over bed of greens, on a wrap, or plain.

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