Tangy Carrot-Apple Salad With Cider Vinaigrette

15 mins (prep 15)
14 ingredients
4-6 servings
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.

Categories:  salad , <-15-mins , vegan , fruit , apple , quick , inexpensive , vegetarian , carrots , to-go... , potluck , vegetable , time-to-make , picnic ,
Share on Newzsocial



Serving Size (7.36 g)
Servings 4
Amount per Serving
Calories 38.03 Calories from Fat 33.39
% Daily Value *
Total Fat 3.71g 22.8%
Saturated Fat 0.51g 10.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.14mg 0.02%
Total Carbohydrate 1.32g 1.76%
Dietary Fiber 0.0 g 0.06%
Sugars 1.17 g %
Protein 0.0g 0.01%
Vitamin A 2.69IU% Vitamin C 0.29mg%
Calcium 0.05mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
apple cider vinegar, small clove garlic, grated carrots, red apple, sliced green onion, chopped fresh parsley, chopped dried cranberries, baby spinach leaves