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Carrot Salad With Apple Cider Vinaigrette
What You Need:
3 Tbsp. Apple Cider
3 Tbsp. Balsamic Vinegar
3 Tbsp. Extra Virgin Olive Oil
1 – 2 Tbsp. Agave Nectar (to taste)
1 tsp. Saigon Cinnamon
1/2 tsp. Salt
4 cups shredded Cello Carrots
1/2 cup chopped, dried fruit
1/2 cup Walnuts, toasted and chopped (optional)
- Whisk together cider, balsamic vinegar, oil, agave nectar, cinnamon, salt and pepper in a small bowl and set aside.
- In medium bowl, toss together carrots, dry fruit and vinaigrette. Marinate in refrigerator 30 minutes or overnight.
- Divide spring mix equally and arrange on eight salad plates. Top with equal portions of carrot mixture, sprinkle with walnuts and serve immediately.
Serving Suggestion: Serve over Organic Spring Mix.