Apple Root-Veggie Salad
- By Rebecca Dienner
- Reading Time: 1 min.
Recipe by Rebecca Dienner for The FruitGuys
INGREDIENTS
- Two apples, sliced into bite-sized pieces (peels optional)
- 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick
- 1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick
- 1/4 cup onion, minced or very thinly sliced
- 1/4 cup celery, thinly sliced or chopped (optional)
- 1/3 cup chopped walnuts (optional)
- 2 cups salad greens (optional)
Dressing
- 3/4 cup crí¨me fraí®che, sour cream, mayonnaise, or Vegenaise
- 2–3 tablespoons white wine vinegar or lemon juice
- Two tablespoons fresh parsley, or 2 teaspoons fresh rosemary, chopped
- One teaspoon sugar or honey
- Salt and pepper to taste
PREPARATION
- Boil carrots and potatoes in a medium pot of water until soft when pierced with a fork, but not mushy, about 10 minutes.
- Drain potatoes and carrots.
- While they cool, vigorously whisk together dressing ingredients in a large bowl.
- Add apples, celery, cooled carrots, and potatoes.
- If desired, serve over a bed of greens and sprinkle with walnuts.
This recipe serves 4 as a salad entrée. Prep time, 10 minutes; cook time 10–15 minutes.
Get tips for your office
Be an office hero!Recent Articles
Want Healthy Snacks for the Office? Try Cooper Street
July 26, 2024
Ask a Farmer: FAQs About Gravenstein Apples
July 25, 2024
Designing an Office Break Room? Focus on the Basics
July 24, 2024
A Tip For HR Managers From ‘The Bear’
July 24, 2024
Plastics in the Kitchen: Are They Safe?
July 24, 2024