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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!

CARROT, APPLE AND WALNUT SALAD


Yesterday afternoon was nice. I had a few friends over and we had a lovely lunch. I prepared this salad with ham & tomato sandwich wedges…then we indulged a bit on banoffi pie (next post, I promise). The weather outside was delightful and, as usual, we shared stories, photos and lots of laughter.

Anyway, I really suggest giving this salad a try as it is fresh and tasty with a bit of crunch from the nuts. You can adjust any of the measurements really, to suit your own tastes, but it is one that should be given a try.

This salad was inspired by a lunch out with another American friend recently. We had lunch at a place called “One Red Dog” at Queen’s Wharf after riding the ferry out to Days Bay and back that morning. Funny story there, but in the interest of keeping it brief, I will just say that in the end we had to RUN for the ferry back to town and we certainly earned our lunch that day! LOL

The guys on the boat said they have become pretty astute at picking out the people late for the ferry as they often allow an additional 5 minutes or so for the last passengers running around the bays. Yes, they laughed at us, but so did we…we could laugh because at least we knew at that stage that we had a ride back home!

So, without further adieu…


INGREDIENTS:

¼ Cup Walnut Oil
¼ Cup Riesling Verjuice
*1 Tbsp Honey
*1½ Tbsp Wholegrain or Mild Dijon-style Mustard
* 2 Tbsp Lemon Juice
*Salt & Pepper
3-4 Med-Lg Carrots, grated or julienned
1-2 Braeburn or Fuji Apples, grated or julienned
¼ Cup Currants
¼ Cup Walnut Pieces
2-3 Cups Baby Spinach Leaves

*Amounts vary to individual Tastes


DIRECTIONS:

In a small measuring jug or large mug, combine the oil, verjuice, honey, mustard, lemon juice and salt & pepper. Some of the measurements will vary, but the measurements given are approximately what I tend to use in my own.

Now whisk the dressing to emulsify the ingredients.

Next, in a medium-large salad bowl, combine the carrots, apples, currants, walnuts, and spinach. I suggest grating or julienning the apples just before serving and having the salad dressed and tossed prior to serving to protect the apples from going brown too quickly. If you do it in this fashion, the apples will stay crunchy and will not tend to discolour much at all.

Now, enjoy this light & fresh salad on it’s own or with a sandwich or pasta as I do!

1 Thoughts & Remarks:

Cheryl said...

That looks delish as well! You are certainly inspiring me this week!