Tangy Carrot-Apple Salad With Cider Vinaigrette - cooking recipe

Ingredients

1 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups grated carrots (about 3 small carrots)
1/2 cup red apple, diced (I added more)
1/4 cup sliced green onion
1/4 cup chopped fresh parsley
1/4 cup chopped dried cranberries
1 teaspoon agave nectar (may sub honey)
1 tablespoon olive oil (use a nice, full bodied oil)
2 cups baby spinach leaves

Preparation

Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.