This time of year is lovely, isn’t it?! Right now my favorite thing to do is frequent our local organic farm stand for fresh produce.
This recipe was inspired by another kale salad recipe I tried and the produce available at the market this week. Kale can be tough to eat raw because of it’s bitterness but this dressing cuts that out and makes it a crisp and tart side dish.
Farm Stand Salad
1 tart apple, diced
2 large carrots, shredded
1/2 bunch of Italian parsley, chopped
Toss ingredients together in a large bowl. Set aside.
Apple Cider Dressing
- 1/4 cup of apple cider vinegar
- 2 Tbs olive oil
- 1 Tb Dijon mustard ( I used Horseradish mustard)
- 2 tsp pure maple syrup
- 1 shallot clove, chopped
- salt and pepper to taste
Add all ingredients to a blender, puree until smooth. When you are ready to eat, add some dressing to the salad and toss to coat. Add more, if needed. Enjoy!