"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple and Carrot Salad Recipe

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This recipe for Apple and Carrot Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large apple(s), red, cored, thinly sliced and then cut into matchsticks
1 large apple(s), green, cored, thinly sliced and then cut into matchsticks
1 1/2 Tbsp fresh lemon juice, or less to taste
3 cup carrot(s), cut into matchsticks (many stores sell these precut)
1/4 cup chives, chopped
1 Tbsp olive oil
1 tsp sugar
1/2 tsp table salt
1/4 tsp black pepper, or more to taste
2 oz feta cheese, French-variety suggested, crumbled

Directions:
Directions:
Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Yields about 3/4 cup per serving.

 

 

 

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