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  • Maureen

Apple, Carrot, Ginger Salad

Ingredients: 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

Ingredients: 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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