Carrot and Apple Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoons sesame seeds | |
| 4 cups shredded carrots | Washed, peeled, and shredded. |
| 1 Granny Smith apple | Washed, cored, and shredded. |
| 2 tablespoons parsley | |
| 1/4 cup lemon juice | |
| 2 Tablespoons apple cider vinegar | |
| 1 Tablespoon white sugar | |
| 1 clove garlic | Minced. |
| 1 teaspoon salt | |
| 1/2 teaspoon ground black pepper | |
| 2 tablespoons oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat a skillet over medium heat; pour sesame seeds into the hot skillet. | |
| 2 | Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat. | |
| 3 | Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl. | |
| 4 | Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. | |
| 5 | Pour dressing over carrot mixture; toss to coat. Chill until ready to serve. |
Posted in Vegetable Salad Recipes
