Tangy Carrot Apple Salad With Cider Vinaigrette Recipes

Steps:

• Place apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a bowl or jar. Stir until well combined. Add olive oil and stir until incorporated.

Steps:

• Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
• Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
• Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
• Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

Steps:

• APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
• MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
• ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
• Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
• Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
• To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
• TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Steps:

• Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery.
• Mix the yogurt, honey and lemon juice.
• Add salt, pepper, parsley and mix with the rest of the salad.
• Refrigerate for at least and hour, and serve.