Shredded Apple, Beet & Carrot Salad
Created by JostLori on April 30, 2016
- Servings: 8
- Prep Time: 18m
- Cook Time: 0m
- Recipe #23646
Ingredients
- 1/2 cup orange juice (fresh)
- 2 teaspoons fresh lemon juice
- 2 cloves garlic (mashed into a paste)
- 1/4 cup olive oil
- 12 ounces carrots (3 large carrots, peeled)
- 14 ounces apples (2 large Granny Smith, peeled and cored)
- 8 to 9 ounces beet (1 large red beet, peeled)
How to Make
-
Step 1: Whisk juices, garlic paste, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until dressing is emulsified; set aside.
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Step 2: Shred carrots, apples, and the beet using the large holes of a box grater. (Alternatively, pulse each vegetable individually in a food processor.)
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Step 3: Transfer vegetables and apple to bowl with dressing; toss to combine. Let salad sit 30 minutes before serving.
Nutritional Facts
- Serving Size: 1 (144.8 g)
- Calories 115.5
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 93.8 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 2.9 g
- Sugars - 8.5 g
- Protein - 1.3 g
- Calcium - 52.9 mg
- Iron - 1 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.1 mg