Tangy Carrot-Apple Salad

Dietitian’s Recipe of the Week:

Tangy Carrot-Apple Salad                                                                                                                                                                           

Serves 10

Ingredients

            ¼ cup apple cider vinegar                            1 cup fresh parsley, chopped       

            3 garlic cloves, minced                                ½ cup craisins, chopped    

            4 cups grated carrots                                   3 tbsp extra virgin olive oil

            2 medium gala apples, finely diced             1 tsp agave nectar  

            1 bunch green onions, sliced                        Salt and pepper to taste

            1 bag organic baby spinach                      

           

Directions

            Combine vinegar and garlic in a small bowl and let stand for 15minutes. Mix together the carrots, apples, green onions, parsley, and craisins in a large bowl. Wisk together the salt, pepper, agave, and oil into the vinegar mixture. Pour and mix in with the carrot mixture. Cover and chill for at least 1 hour. Serve mixture on a bed of baby spinach leaves. Add 3-4ounces of grilled chicken to make a complete meal.

Nutrition facts (per serving): 112calories, 4.5g fat, 18.5g carbohydrate, 4g fiber, 1.5g protein