Scrap Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 88
- Total: 10 min
- Active: 10 min
Ingredients
3 carrots, peeled
2 apples
2 broccoli stems
1/2 cup raisins
2 stalks celery, thinly sliced
1/4 cup apple cider vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
Pinch kosher salt
Freshly ground black pepper
Directions
- Grate the carrots, apples and broccoli stems into a medium bowl. Add the raisins and celery and toss to combine.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, mustard, salt and some pepper. Pour the dressing into the scrap salad to coat, adding as little or as much as you like.