Carrot and apple salad with

How to quickly and tasty cook a salad of carrots and apples

Carrots and apples are indispensable sources of vitamins, available all year round to any person. Using this fruit and vegetable duet, you can make a lot of delicious salads that do not harm the figure and save the body from accumulated toxins..

Ingredients	amount
carrot –	3 pcs.
apples –	2 pcs.
olive oil –	2 tbsp. l.
lemon –	1/2 part
ground black pepper –	taste
sea ​​salt –	taste
Time for preparing: 10 minutes	Calories per 100 grams: 35 Kcal

This is a quick, easy and delicious salad. It will be the perfect side dish for fish and meat dishes. Or a light snack between main meals. All ingredients are used raw..

Cooking light carrot and apple salad:

1. In a medium-sized bowl, add carrots, chopped on a coarse grater, and diced apples;
2. In a glass, squeeze lemon juice, add olive oil and whisk well. Season the salad and mix well;
3. Season with pepper and salt to taste. Immediately serve the salad to the table..

Light apple carrot salad with celery

This salad has a very interesting taste. In addition, it is healthy and moderately high in calories. Suitable for both the daily menu and for the holiday table. It goes well with poultry and spicy cheese. In the summer for this recipe, you can use green celery, and in winter – the root.

• carrot – 6 pcs. (700 g);
• apples – 1 large (150 g);
• celery – small bundle (200 g) or 1 root with a diameter of 7-9 cm;
• yogurt – 3/4 cup;
• 1 tsp honey;
• garlic – 1 clove;
• 1.5 Art. l lemon juice;
• pepper and salt.

Preparation time: 1 hour 10 minutes.

Calories per 100 grams: 50 kcal.

Stages of cooking:

1. Peel and chop carrots and apples. Put them in a salad bowl;
2. Rinse green celery and chop coarsely. If celery root is used, it must be peeled and diced. Add celery in a salad bowl;
3. Mix yogurt, honey and lemon juice. Fill the dressing room;
4. Add salt, pepper, chopped garlic and mix well;
5. Cool for 1 hour and serve..

Vitamin salad with carrots, apples, kiwi and orange

Rich in vitamins fresh fruit salad is very simple to prepare. This dessert will replace the high-calorie cake and will bring undoubted benefits to the body. If desired, it can be supplemented with chocolate, marshmallows, cornflakes..

And when serving to the festive table, decorate with mint leaves, walnuts, orange peel thinly cut. Fruits should not be cut too small, otherwise the salad will resemble porridge in consistency..

• 1 carrot;
• 2 apples, it is better to choose soft and juicy (Fuji, Gala, Idared);
• 2 Kiwis;
• 1 large orange;
• 0.5 tbsp. walnut kernels;
• cinnamon – 0.5 tsp;
• 200 ml of sour cream or thick cream;
• 2 tbsp. l brown sugar.

Cooking time: 30 minutes.

Caloric content per 100 grams: 140 kcal.

1. Fry the nuts in a skillet for 5-10 minutes. Grind with a mortar or rolling pin;
2. Wash apples and cut into thin slices;
3. Peel kiwi and cut into cubes;
4. Peel an orange, divide into slices. With each lobule remove the transparent skin, and divide the pulp into 2-3 parts;
5. Beat sour cream with sugar and cinnamon;
6. Fruits and nuts mix in a salad bowl. Dress with sour cream sauce;
7. Let the salad stand for 10 minutes until the fruit is released juice, mix and decompose into wine glasses.

Salad “Brush” – healing trio: beets, carrots, apple

This salad, like a brush, cleans the body from the accumulated toxins from the inside. Since it consists only of vegetables and fruits, it can be consumed in unlimited quantities. Regular use of this detox salad helps to lose weight, lower cholesterol in the blood, strengthen intestinal motility, improve complexion and strengthen the immune system..

• 1 large beetroot (300 g);
• 3 carrots (450 g);
• 2 green sour apples (160 g);
• 1.5 Art. l lemon juice;
• 2 tbsp. l vegetable oil;
• a bunch of fresh greens;
• salt and spices.

Cooking time: 15 minutes.

Calories per 100 grams: 30 kcal.

1. Peel and rub carrots, apples and beets on a coarse grater. Put them in a salad bowl. Using hands or tolkushku, you need to crush crushed ingredients until the juice appears;
2. Mix lemon juice with sunflower oil and a pinch of salt. Salad season and stir;
3. Finely chop fresh greens, combine with the rest of the products. After thorough mixing the salad is ready to eat..

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Layered carrot, apple and chicken salad

Such a salad can be a great alternative to the already-podrazhivshim “Herring under a fur coat”, “Mimosa”, “Sunflower”. It has a very sweet and sour taste. Thanks to apples and carrots that are used in raw form, this dish will bring considerable benefits to the body..

It looks colorful and very beautiful. Salad can be laid out on a flat plate or used in a deep bowl..

• boiled chicken fillet – 400 g;
• 4 boiled eggs;
• 2 carrots;
• 2 sweet and sour apples;
• hard cheese – 180 g;
• mayonnaise – 200 g;
• 1 onion (preferably red);
• water – 100 ml;
• sugar – 30 g;
• Vinegar 9% – 3.5 tbsp. l .;
• salt.

Cooking time: 2 hours 25 minutes.

Calories per 100 grams: 204 kcal.

The recipe for puff salad of carrots, apples and chicken step by step:

1. Red onion finely chopped. Using vinegar, sugar and water to cook the marinade and pour them onions. Leave the onions to marinate for 20-30 minutes;
2. Eggs need to boil and peel the shell. Then do not coarsely chop them into cubes;
3. Pre-boiled in salted water, chicken meat cut into pieces and split into fibers. Peeled carrots and apples grate, better fine. If the blocks have released a lot of juice, it must be pressed;
4. Pereterte cheese on a coarse grater;
5. Put the first layer of boiled fillet and smear with mayonnaise;
6. The second layer is laid out from carrots and is also smeared with mayonnaise;
7. Eggs are laid on carrots and covered with mayonnaise;
8. The next layer is necessary to decompose pickled onions;
9. Grated apples are immediately laid on the onion and a layer of mayonnaise is applied;
10. Next, the salad is sprinkled with cheese. The finished dish is sent to the refrigerator for 2-4 hours, so that all layers are well soaked..

Notes professional culinary

Choose a carrot for salad need a medium size (up to 150 g), not long, thickened, with a bright orange color. The more saturated the color of carrots, the more carotene it contains. Too large root crops absorb more nitrates and are inferior in taste..

If homemade apples are used for salad, then it is better not to clean them. The skin contains coarse fiber, flavonoids, vitamins A and C. Imported apples must be peeled, as they are processed with wax-based compounds that are hard to wash off with water..

Vitamin A, which is quite a lot in carrots, should be dissolved in fats for better absorption. Therefore, carrot salads, seasoned with vegetable oils or sour cream are especially useful..

In order for the apple to not darken after cutting, you must sprinkle it with lemon juice or put it in water diluted with acid.

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Apple and Carrot Salad

In Poland when you have standard dinner, you eat potatoes, meat and – surówka, which is a salad made of raw fruits and vegetables. There is variety of different salads that can be prepared, but one of the most popular is an apple and a carrot salad. This easy side is quick to make and so delicious. Both: carrots and apples are really easy available all over the year in Poland, so they are quite cheap! This make Apple and Carrot Salad very popular in school’s canteens:) I can live with that, it’s delicious and so healthy.

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In Polish restaurants when you order dinner, you can be faced with a choice of one salad, or you can take a set of salads, which usually cover 3 small portion of different salads. In Winter there is usually: Apple and Carrot Salad, Sauerkraut Salad and Beets Salad. Mmmm, all my favorite, yummy:) In Spring restaurants make seasonal salads: Mizeria (a salad of green cucumber with sour cream), Apple and Carrot Salad, lettuce & sour cream & vinegar (or lemon) salad and many other.

Apple and Carrot Salad made at the beginning of the season is specially yummy, young vegetables are extremely juicy and so fresh. And full of vitamins too.

Ingredients

• 3 medium carrots
• 1 apple
• 1 tbs lemon juice
• 4 tbs canola oil
• salt

Peel carrots. Grate both carrots and apple on a small whole grater. Mind that vegetables should not be mashed, but grated. Squeeze lemon over vegetables, specially apples- so that they did not get dark.

Season with salt. Add oil and combine everything delicately with a spoon or your hands, if you prefer so.

You can use your favorite oil. In Poland the most popular and locally produced is canola oil – olej rzepakowy. It has a little bit nutty flavor when it’s raw. Once it’s refined it looses most of the flavor and becomes neutral, which is good in many dishes,a s it does not change its natural flavor. In raw salads using raw oil is the most appreciated, as it is good to your health. Your body benefits from healthy oils.

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Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!

Thanks for liking and sharing my recipes to your friends – it helps to develop my blog!

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Polish Carrot And Apple Salad Recipe That Makes A Perfect Side Dish

Polish carrot and apple salad recipe is one of the most frequently used in Poland. Surówka z jabłka i marchewki is one of the most popular side dishes in Poland. No wonder why! The salad is quick and easy to make, and what’s the most important- both kids and adults love it!

In Polish, there are two words for “salad”:

• sałatka (a dish that you can have with bread, for example sałatka jarzynowa or sałatka śledziowa)
• surówka (a side dish that you can have with your dinner)

Polish apple and carrot salad (surówka z jabłka i marchewki) is the second type of salad. You should have it as an add-on with the main course.

What To Serve Polish Apple And Carrot Salad With?

Here are some of the most popular dishes to serve with surówka z marchewki i jabłka:

Tips For Making Polish Carrot Apple Salad

Make It Spicy If You Like.

This is the basic Polish carrot and apple salad recipe. However, you can also make it another way.

Replace the oil and lemon juice with grated horseradish (1 tsp) and sour cream (2 tbsps). You will get a totally different taste! Here’s my full recipe for Polish carrot salad with horseradish.

Some people make this salad with carrots only because they don’t like the sweetness of an apple in their surówka.

Serve It Fresh.

Surówka z marchwi i jabłka taste best when served fresh. Of course, you can have it the next day but it won’t look and taste that well.

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Carrot Apple Salad with Yogurt Dressing

by Danae · March 23, 2020

Carrot Apple Salad with Yogurt Dressing is a retro salad with a healthy upgrade! An easy to make side dish for your next brunch or dinner.

This recipe and photos have been updated since the original post on 2/26/2014

If you grew up in the 70’s you might be familiar with this vintage carrot apple salad recipe. I found this in my mom’s cookbook and then compared it with other similar recipes I saw online. One ingredient that stood out in them was mayonnaise in the dressing. That seems to be a common theme in dressings from that era.

While I agree mayonnaise has a place in some recipes, I was not a fan of the use of it in this salad. That’s why I gave it a facelift and created my own version of Carrot Apple Salad with Yogurt Dressing.

What Do I Need to Make the Carrot Apple Salad?

• Carrots
• Apples
• Celery
• Golden raisins or regular raisins
• Pecans or walnuts
• Plain Greek yogurt
• An orange
• Cinnamon
• Honey or maple syrup

Making this carrot apple salad is about as easy as it gets. Simply shred the carrots with a box grater or if you want to get it done really fast, use a food processor. The apple and celery both get chopped and no need to peel the apple. Then toast the pecans (or walnuts), chop them up and combine everything along with the raisins in a serving bowl.

The yogurt dressing is equally easy to make. Zest the orange and add it along with some of the juice to a small bowl. Add in the yogurt, cinnamon, honey and a pinch of salt. Whisk together and it’s ready to pour over the salad.

Can This Salad Be Made Ahead of Time?

Parts of this salad can be made ahead of time. The carrots, celery and apple can be prepped and combined in the serving bowl a day or two in advance. Take some of the orange juice and squeeze it over the apple so it doesn’t brown. The pecans can also be toasted and chopped multiple days in advance, but wait to add them to the salad just before serving so they don’t get soft.

The yogurt dressing can be made a couple days in advance as well, but again, wait until just before serving to add it to the salad. This salad has the same reaction with dressing as coleslaw does. It draws out the moisture in the carrots and apple and will get runnier the longer they’re combined. It still tastes great the next day, but I like the consistency better on day one.

This is a versatile salad and can be served with brunch or dinner. It will make a wonderful healthy addition to your Easter table this year!

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