Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sparkling cider and cider vinegar amplify the apple flavor in this fresh seasonal salad.

Adam Cooke
Recipe by Cooking Light October 2009

Gallery

Credit: Anna Williams

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Hold each squash slice by an end; shave into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with celery root, shaving to measure 1 1/2 cups. Repeat procedure with apple, shaving to measure 1 cup. Repeat procedure with carrot, shaving to measure 1/2 cup. Combine vegetable ribbons in a large bowl; add 1/4 teaspoon salt, tossing to combine.

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  • Combine remaining 1/4 teaspoon salt, vinegar, cider, and honey, stirring with a whisk. Gradually add canola oil, stirring constantly with a whisk. Add vinegar mixture to squash mixture, tossing gently to coat. Let stand 30 minutes. Add arugula just before serving, tossing to combine. Sprinkle with pepper.

Source

Blackberry Farm, Walland, Tennessee

Nutrition Facts

155 calories; fat 10.4g; saturated fat 1.5g; mono fat 7.4g; poly fat 1.2g; protein 1.6g; carbohydrates 15.9g; fiber 2.8g; iron 0.9mg; sodium 171mg; calcium 62mg.
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