I think serving carrots as ribbons is prettier than just chopping them up. It takes quite a while to make them with a vegetable peeler, but if you’re using them in salads, there’s no other way to go.

You could make this salad with a mayonnaise-based dressing, but I thought a tart dressing would be more appropriate for fall. This would be a good starter for a fall-themed dinner, or just a very healthy afternoon snack!

Apple Carrot Salad

INGREDIENTS:
1 large granny smith apple
2 peeled carrots
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/4 tsp poppy seeds
1 tablespoon sugar

DIRECTIONS:
1. Using a vegetable peeler, peel carrots into ribbons in a large bowl.
2. Cut the apple into wedges and dice into 1/2″-3/4″ pieces, and add to the carrots.
3. In a small dish, mix lemon juice, vinegar, poppy seeds, and sugar.
4. Pour dressing onto salad, toss. Season with salt as desired, and serve.

Serves four to six.

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