• Liz Talley - Urban Graze

Lemon, Carrot, Walnut, & Apple Salad

Deliciously bright salad! We love this in late summer/early fall.

2 c. grated carrots

1 medium apple, diced

1/3 c. toasted walnuts*

2 Tbsp. crumbled feta

1 1/2 Tbsp. lemon juice

Dash of salt

1 Tbsp. snipped lemon balm, optional

Toss all of the ingredients together. Taste, and add more nuts, cheese, lemon if desired.

*Take time to toast the walnuts for this recipe- it makes all the difference.

In the oven: scatter nuts on a baking sheet, and roast at 375 for 3-6 minutes- watch closely so they don't burn. You can also toast them in a dry skillet on the stove- stir constantly while on medium-high heat- they'll toast extremely quickly (like within a minute or so).

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©



Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now