Description

This Crunchy Apple & Carrot Salad with Creamy Citrus Dressing is a vibrant, refreshing side dish featuring crisp apples, sweet dried cranberries, matchstick carrots, and juicy mandarin segments. Tossed in a tangy and creamy citrus dressing made from vanilla yogurt and mayonnaise, this salad offers a delightful combination of textures and flavors. Perfect for gatherings, light lunches, or as a healthy side, this salad is quick to prepare, nutritious, and naturally gluten-free and vegetarian.

Ingredients

Scale

Fruit & Vegetables

1 red apple, cut into matchstick pieces
1 green apple, cut into matchstick pieces
2 cups matchstick carrots
½ cup yellow onion, finely diced
1 cup canned mandarin segments, drained

Other Ingredients

2 tablespoons lemon juice
½ cup dried cranberries, sweetened
½ cup vanilla yogurt
½ cup mayonnaise
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper

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Instructions

Prepare the Apples: Slice the red and green apples into matchstick pieces. Place them in a bowl and pour the lemon juice over the apples. Toss well to coat, and let them sit for about 5 minutes to prevent browning.
Combine Ingredients: In a large mixing bowl, combine the matchstick carrots, finely diced yellow onion, and dried cranberries.
Add the Apples: After the apples have soaked in the lemon juice, add them to the mixing bowl with the other ingredients.
Make the Dressing: In a small bowl, mix together the vanilla yogurt, mayonnaise, sugar, salt, and black pepper. Stir until smooth and well combined.
Finish with Mandarins: Gently fold in the drained mandarin segments to avoid breaking them.
Chill: Cover the bowl and refrigerate the salad for at least 3 hours to allow the flavors to meld before serving.

Notes

Add chopped walnuts, pecans, or almonds for extra crunch and healthy fats.
Swap the vanilla yogurt for Greek yogurt to make a tangier, protein-rich dressing.
Add crumbled feta or goat cheese to provide a savory contrast to the sweetness.
Make the salad vegan by substituting mayonnaise and yogurt with plant-based versions.