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APPLE & CARROT SALAD

Ingredients

2 Apples peeled, cut into thin strips or grated

2 Carrots grated finely

2 tbsp Chopped dill

2 tsp Dill Olive Oil (if you are not a dill fan, you can use Basil Olive Oil, Lemon Olive Oil, Blood Orange Olive Oil, Persian Lime Olive Oil…the possiblities are endless)

3 tbsp Heavy cream (use Coconut Milk to make it Dairy Free)

Salt and pepper to taste

2 tsp Sicilian Lemon White Balsamic (or you can use Apple White Balsamic)

Add dried blueberries or raisins if desired

Add chunks of pineapple if desired

Directions: 1. Sprinkle the apples with the lemon Balsamic 2. Mix apples with carrots, dill and cream 3. season with salt and/or sugar to taste

Preparation:
Preheat oven to 275 degrees. In a large bowl, toss kale with Harissa Olive Oil, paprika and salt. Arrange kale leaves in a single layer on a baking sheet lined with parchment paper. Bake until crisp and beginning to turn golden brown at the edges, 20-25 minutes.

Published in Appetizers & Side Dishes

Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.

Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.

Serves 6-8

Published in Appetizers & Side Dishes

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