Ingredients
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1 1/2 tablespoons apple cider vinegar
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1 small clove garlic, minced (1/2 tsp.)
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2 cups grated carrots (about 3 small carrots)
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1/2 cup red apple, diced (I added more)
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1/4 cup chopped fresh parsley
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1/4 cup chopped dried cranberries
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1 teaspoon agave nectar (may sub honey)
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1 tablespoon olive oil (use a nice, full bodied oil)
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2 cups baby spinach leaves
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1/4 cup sliced green onion
Instructions
- Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
- Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
- Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
- Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.