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