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Haystack Salad with Maple Vinaigrette

Prep Time:  20 Minutes

     Cook Time:  0 Minutes

     Serves:  2

A crisp, summertime salad with a light maple vinaigrette from Anna Bates of Tallgrass Kitchen.

Ingredients

  • Salad
  • 2 medium carrots
  • 1 small zucchini
  • 1 large apple
  • Vinaigrette
  • ¼ cup cider vinegar
  • 1 tbsp. Dijon mustard
  • ½ cup sunflower or other vegetable oil
  • 4 tbsp. maple syrup
  • juice from one lime
  • salt to taste

Directions

  1. For salad: Shred carrots, zucchini, and apple with a julienne peeler or the shredding disk of a food processor.
  2. For vinaigrette: Shake all ingredients up in a jar, or whisk everything up but the oil, and then whisk in the oil in a steady stream. Dress the salad with several tablespoons of vinaigrette (you will have extra, you lucky duck), and toss until coated. Taste, and add additional salt if needed.

Notes