Apple and Carrot Salad

Okay, no matter how much of this I make, there is always only one tablespoon left at the end of dinner (which, of course, I eat during washing up).

For every person, you need at least half an apple (Gala, pink ladies, or something similar work best) and half of a large carrot.  Peel the carrots and halve and core the apples.  Grate the carrot into the bowl, then the apple.  I don’t bother peeling the apples, because I usually just grate them down to the peel*. 

For the dressing, squeeze either an orange or a lemon over the apples and carrots to coat (and prevent the apple from browning) and sweeten to taste with light brown or raw sugar.  I’ve not tried using orange juice out of a carton or lemon juice out of a jar, but I think it might be a bit too strong for this salad.  Give it the salad a another good mix so that it is evenly coated and serve.

*If any peels are leftover after the pre-dinner kitchen thieves come through, you can use them to make pectin.

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