Tangy Carrot Apple Salad With Cider Vinaigrette Recipes

GARDEN SALAD WITH APPLE CIDER VINAIGRETTE

Garden Salad with Apple Cider Vinaigrette image

Provided by Robert Irvine : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 cups apple cider
1/4 cup cider vinegar
1/4 cup honey
1 cinnamon stick
2 cups grapeseed or salad oil
Salt
Freshly ground black pepper
6 cups loosely packed mixed torn greens such as romaine, red or green leaf lettuce, or radicchio, washed and dried
2 cups assorted berries: blueberries, raspberries and blackberries
2 Granny Smith apples, cored and sliced
1 1/2 cups crumbled blue cheese

Steps:

In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve.

ELAINA NEWTON - THE RISING SPOON

Elaina Newton - The Rising Spoon image

A crunchy & refreshing red cabbage coleslaw mixed with carrot, apple, jalapeno, cilantro & green onion then tossed in a tangy & slightly sweet apple cider vinegar dressing. No mayo in this recipe! Use this easy & healthy slaw as a topping for tacos or pulled pork or serve it as a simple side dish with a heartier main course.

Provided by Elaina Newton - The Rising Spoon

Categories side dish

Time 15m

Yield 6 cups

Number Of Ingredients 9

Ingredients

4 cups of thinly sliced red cabbage (about 1/2 a medium cabbage)
1 cup of shredded carrot (I used a pre-shredded bag from the store)
1/4 cup of sliced green onion
1/4 cup of finely chopped cilantro leaves (optional)
1 large jalapeno, quartered & thinly sliced (optional)
1 medium granny smith apple, cut into matchstick pieces (about 1 1/2 cups)
1 cup of homemade apple cider vinegar dressing (my whisked, non-creamy version)
Sea salt, to taste
Black pepper, to taste

Steps:

Prepare the apple cider vinegar dressing (this takes five minutes or less & should yield about 1 cup). Whisk or shake the dressing well and give it a taste. Is it as sweet or tangy as you like it for coleslaw? If not, add a bit more vinegar, sweetener, mustard OR oil until it tastes good to you, then set aside.
Combine the cabbage, carrot, green onion, cilantro, jalapeno, and apple in a large mixing bowl. Pour the dressing over everything and toss well with tongs or two forks to combine. Season with sea salt & black pepper to taste. Store leftovers in the fridge for up to 5 days for the best texture & taste.

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Tangy Carrot-Apple Salad With Cider Vinaigrette image

Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.

Provided by januarybride

Categories Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups grated carrots (about 3 small carrots)
1/2 cup red apple, diced (I added more)
1/4 cup sliced green onion
1/4 cup chopped fresh parsley
1/4 cup chopped dried cranberries
1 teaspoon agave nectar (may sub honey)
1 tablespoon olive oil (use a nice, full bodied oil)
2 cups baby spinach leaves

Steps:

Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

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