Apple and Carrot Salad. Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples.
Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Heat a skillet over medium heat; pour sesame seeds into the hot skillet.
Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, apple and carrot salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Apple and Carrot Salad is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Apple and Carrot Salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples.
To get started with this recipe, we must prepare a few components. You can cook apple and carrot salad using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Apple and Carrot Salad:
- {Prepare of large carrot.
- {Take of large granny smith apple.
- {Make ready of large navel orange.
- {Make ready of really good extra virgin olive oil.
- {Get of pink Himalayan salt.
Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl. Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery. Mix the yogurt, honey and lemon juice.
Instructions to make Apple and Carrot Salad:
- Wash the apple. Peel the carrot. And cut the carrot into thirds..
- Julianne the carrot and apple. Cut the orange in half and squeeze the orange into the salad..
- Get the olive oil and add to the salad and salt the salad..
- Toss and serve I hope you enjoy!.
Add salt, pepper, parsley and mix with the rest of the salad. Refrigerate for at least and hour, and serve. Add the apples and carrots to the bowl and gently toss them together. For the dressing: Whisk together the vinegar, mustard, salt, and pepper in a small bowl, and then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the carrots and apples, and toss to coat all the slices with dressing.
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