Ingredient:
4 cup finely grated young carrots
3 eating apples
2 tbsp lemon juice
2 orange
For the dressing
45 ml olive oil
60 ml sunflower oil
3 tbsp lemon juice
2 garlic clove, crushed
4 tbsp natural yogurt
20 ml chopped mixed fresh herbs: tarragon, parsley, chives
Salt and freshly ground black pepper
Method:
Place the carrots in a large serving bowl. Quarter the apples, remove the core and then slice thinly. Sprinkle with lemon juice to prevent them discoloring and then add to the carrots.
Using a sharp knife, remove the peel and pith from the orange and then separate into segments.
To make the dressing, place all the ingredients in a jar with a tight fitting lid and shake vigorously to blend.
Just before serving, pour the dressing over the salad and toss well together.
4 cup finely grated young carrots
3 eating apples
2 tbsp lemon juice
2 orange
For the dressing
45 ml olive oil
60 ml sunflower oil
3 tbsp lemon juice
2 garlic clove, crushed
4 tbsp natural yogurt
20 ml chopped mixed fresh herbs: tarragon, parsley, chives
Salt and freshly ground black pepper
Method:
Place the carrots in a large serving bowl. Quarter the apples, remove the core and then slice thinly. Sprinkle with lemon juice to prevent them discoloring and then add to the carrots.
Using a sharp knife, remove the peel and pith from the orange and then separate into segments.
To make the dressing, place all the ingredients in a jar with a tight fitting lid and shake vigorously to blend.
Just before serving, pour the dressing over the salad and toss well together.
