2 carrots, peeled
1 large sweet red apple, cored and chopped
1 package (6 ounces) fresh baby spinach
2 tablespoons walnuts, chopped
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
Cut carrots into ribbons using a vegetable peeler down the length of the carrot. In a large serving bowl, combine carrots, apple, spinach and walnuts. Whisk together vinegar, mustard, honey, salt and pepper in a small bowl; slowly add oil, whisking constantly, until combined. Pour dressing over salad; toss to coat. Serves 6.
Note: Salad dressing can be easily changed by using various herbs and different nuts/seeds.
Paulette Pizzo, Festus
