Morning Glory Salad
I'm a sucker for salads, and I keep them interesting by using lots of different veggies, fruits and textures. For example, using a cheese grater to shred apples, carrots and beets is a real pro move of mine.
One afternoon I was shredding apples and carrots to put on top of a green salad for lunch and I realized that I had the start to a morning glory muffin (my all time fave muffin)...so since I had all the ingredients on hand, I just kept going with it.
This salad is so good it requires no dressing. And bonus points, my kiddo LOVES it.
I was a vegetarian for 20 years, so whenever I got ANYWHERE people always ask me to bring a salad. The thing is, nobody eats salad at holiday parties. So THIS year, I'm gonna change the game on that.
I brought this Morning Glory Salad to our Thanksgiving feast and it was a fresh, light and delightful salad to pair with all the other heavy dishes.
Note on serving sizes: I use these amounts when I am making the salad for myself for lunch, or as a dinner side salad for my family. If you are making it for a large group, you might want to double or even triple the recipe!
If you like this recipe, I share all kinds of tips, tricks, recipes and ingredients to mix things up and support your gut, hormone and metabolic health in my Carb Compatibility Project program.
INGREDIENTS
2 large carrots, shredded
1 large apple (any variety), shredded
1/3 cup chopped walnuts, pecans or slivered almonds (they all work great)
1/4 cup raisins or dried cranberries (I prefer raisins)
1/2 teaspoon orange zest
1/4 + 1/8 teaspoon cinnamon
1/8 teaspoon sea salt
1 teaspoon lemon juice *
*Optional! I do not use this when I'm preparing the salad to eat in real time. But If you add the lemon juice to the apple shreds, it will prevent them from turning brown if you are bringing this salad somewhere.
INSTRUCTIONS
Simply toss together and enjoy!
