Thursday, April 17, 2014

Cheesy Carrots and Apples for Your Easter Table

I've had a block of sharp cheddar in the fridge for a scandalous period of time. Child after child has begged me to cut into the plastic covering and give them a slice or two for a snack.

"I'm saving it for a recipe." I'd tell them over and over. Today the planets lined up and the rest of the ingredients happened along, and I finally made the recipe. I think it was worth all of the cheese-denial AND I think you may want to include as a side dish in your Easter festivities. It's the perfect take-to-someone's-home item if the feast is not at your place too because it can be served cold or at room temperature. I've given it to the teenagers in my world and they gave their hungry approval, I hope you will too.

If you have a food processor this recipe will be a snap. If not, a box grater and a body builder will also do the job quite handily!

Carrot, Cheddar, and Green Apple Salad
{adapted from Keepers by Kathy Brennan & Caroline Campion}
{Printable Here}

2 tablespoons apple cider vinegar
1 heaping tablespoon mayonnaise (NOT Miracle Whip)
2 teaspoons Dijon mustard
2 teaspoons water
2 teaspoons honey
1 teaspoon minced shallot, or garlic, or onion (optional)
salt & pepper
5 large carrots, peeled and shredded
6 ounces sharp cheddar cheese, shredded
2 Granny Smith apples, peeled, cored, and shredded
parsley for garnish (totally optional)

In large bowl combine vinegar, mayonnaise, Dijon mustard, water, honey, and shallot, garlic, or onion. 

NOTE: If you really enjoy the taste of shallot/onion up the amount a bit. If, like me you have eaters who do not enjoy the taste you can completely omit the shallot or onion or simply decrease the amount to a pinch. Whisk the vinegar mixture well.

In a food processor fitted with the shredding blade, shred 5 peeled carrots and add them to the bowl with the vinegar mixture. 

Core and peel apples and shred them in the same manner as the carrots, no need to clean processor between, it's all going into the same bowl! 

Add shredded apples to the bowl. 

Add the cheddar cheese after sending it through the processor for shredding as well if you began with a block of cheese like I did. If not, simply add the pre-shredded cheese to the bowl. 

Mix well and either serve immediately or cover well and place in fridge until ready to serve.

Isn't spring food just the BEST??

Don't forget to check out The Recipe Box tab (above) for more fun recipes!

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