Apple Carrot Salad

I wanted a side dish for a haddock fillet and I wanted something light.  I had found a nice bottle of Pomegranate Vinegar and decided to use it in a dressing.  This salad is good as a side, as a bed for tuna, in a veggie wrap or as a dip for pita chips, if chopped smaller.  Makes 4 servings as a side dish.

  2 Cup baby carrots, Julienne                                                 3 Tbl Pomegranate Vinegar

  2 Cup Granny Smith apple, Julienne                                      1 Tsp salt

  2 Tbl sesame seeds                                                             1/2 Tsp pepper

  1 Tbl Poppy Seeds                                                              1 Tbl sugar

  DRESSING:                                                                       1 Clove garlic, minced

  1/4 Cup Lemon Juice, about 1/4 cup                                     2 Tbl Sunflower Oil

  Zest Of 1 Lemon                                                                    

Heat a medium saute pan over medium heat. Add seeds. Continually toss over heat until seeds brown and become fragrant. Turn  off heat and give them a rest.

Prepare the dressing by whisking together the lemon juice, vinegar, salt, pepper, sugar and garlic. Slowly drizzle in the oil and whisk until fully blended. Adjust seasoning if necessary.

Julienne the carrots and apple. Place the carrots and apple in a medium sized bowl. Add the seeds and toss evenly.  Pour the dressing over the carrot apple mixture. Mix until all ingredients are fully coated. 

Per Serving: 80 Cal (12% from Fat, 5% from Protein, 82% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 18 g Carb; 3 g Fiber; 12 g Sugar; 57 mg Calcium; 0 mg Iron; 634 mg Sodium