Arkansas Black Apple and Carrot Winter Salad

We grow lots of apples on our little farmstead. Most are eaten fresh, pressed for cider, made into applesauce and apple butter, and prepared and frozen for desserts. But, there are a few that are good keepers. Still, it is time to use the last of them.
Arkansas Black Apples
My favorite is the Arkansas Black apple. This tree has special meaning, since it was my dad's favorite. This last autumn some of the apples remained on the tree through a heavy frost. The apples were such a gorgeous dark crimson, I just had to bite into one. I was so surprised to find them sweeter than ever. They were still firm and juicy.
Arkansas Black Apple
The Arkansas Black apple is
an old time heritage variety
Now, while winter is in full force, a bright salad is in order to liven up hearty winter meals. This is a delicious salad that can be made with any sweet apples.
Apple and Carrot Salad
Ingredients
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey
3 large carrots, peeled and cut into matchsticks
3 Arkansas Black apples (or other small-medium size sweet apple) cored and cut into matchsticks
1 teaspoon poppy seeds
salt and pepper to taste

Combine all ingredients except poppy seeds in a large bowl. Refrigerate at least two hours, or overnight. Toss with the poppy seeds just before serving.

1 comment:

CJ said...

Well i had not heard of the Arkansas Black Apples, maybe because they don't carry them in my grocery! Thanks for teaching me something new Nancy! And Thanks for the recipe.