It may be winter in most place but here in Arizona, well it’s not. Yes, I made plans to take our kids to the splash pad just yesterday. Emry walks around the house half the time shirtless and she doesn’t seem to be cold. I guess I just admitted that I’m one of those parents that would rather leave my kids half naked at home to reduce the laundry load. Hey, don’t judge.
Anyhow, with the bright and cheery non wintery weather around here, we might as well eat light it’s spring and summer. There’s so much joy sitting down to a plate full of colors, fresh colors, knowing that not only will it taste good but it is good for you.
This salad lends a flavorful crunch in all directions from sweet, to tart to a light spice from the radishes. You can really add any kind of crisp vegetables you have on hand as well as a variety of garnishes. The following day we made this salad again with celery, raisins and a scoop of chicken salad on top. Again, freshly delicious!
Julienned Carrot Apple Salad with Creamy Poppyseed Dressing
Ingredients:
2 carrots, julienned into 1″ strips
1/2 cucumber, julienned into 1″ strips
1 tart apple, julienned into 1″ strips
5 radishes, julienned into 1″ strips
1/2 cup sweet peas, raisins or edamame
1/4 cup chopped green onions plus more for garnish
chopped pecans for garnishing
1 lemon cut into wedges
Dressing:
2 teaspoon chopped sweet onion
1/3 cup sugar
2 tablespoons white vinegar
1 tablespoon apple cider vinegar
1/2 teaspoon dried mustard
1/2 cup mayonnaise
2 tablespoons lemon juice
1 1/2 teaspoon poppyseeds
Salt and pepper to taste
Directions:
1. Prepare Creamy Poppyseed Dressing by combining all dressing ingredients except for poppyseeds and pureeing in a food processor or blender. Mix in the poppyseeds and stir by hand. Let chill in fridge for at least 30 minutes.
2. Julienne all vegetables and add to a small mixing bowl. Toss vegetables together. Add peas, raisins or edamame. Heck, add them add if you want! Add green onions and toss again.
3. Add 3-4 tablespoons of poppyseed dressing and stir to coat all vegetables.
4. Divide onto plates and garnish with chopped pecans, remaining green onions and lemon slices to squirt on top if desired.
Serves 4
- Salad:
- 2 carrots, julienned into 1" strips
- ½ cucumber, julienned into 1" strips
- 1 tart apple, julienned into 1" strips
- 5 radishes, julienned into 1" strips
- ½ cup sweet peas, raisins or edamame
- ¼ cup chopped green onions plus more for garnish
- Chopped pecans for garnishing
- 1 lemon cut into wedges
- Dressing:
- 2 teaspoon chopped sweet onion
- ⅓ cup sugar
- 2 tablespoons white vinegar
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried mustard
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1½ teaspoon poppyseeds
- Salt and pepper to taste
- Prepare Creamy Poppyseed Dressing by combining all dressing ingredients except for poppyseeds and pureeing in a food processor or blender. Mix in the poppyseeds and stir by hand. Let chill in fridge for at least 30 minutes.
- Julienne all vegetables and add to a small mixing bowl. Toss vegetables together. Add peas, raisins or edamame. Heck, add them add if you want! Add green onions and toss again.
- Add 3-4 tablespoons of poppyseed dressing and stir to coat all vegetables.
- Divide onto plates and garnish with chopped pecans, remaining green onions and lemon slices to squirt on top if desired.
