2applespeeled, cored and grated - choose a sweet apple
1cupRomaine lettucediced
1cupdried cranberries
1tablespoonmayonnaise
Instructions
Peel the carrot. Peel and core the apples (see notes below for how to core an apple). Coarsely grate the carrot and apples, using a box grater or a vegetable shredder. Transfer the grated carrot and apple to a large mixing bowl.
Finely dice the Romaine lettuce. Transfer the lettuce to the mixing bowl.
Add the dried cranberries and mayo to the mixing bowl and stir all ingredients together to combine. Add more mayo if desired - the apples do release juice, so be careful not to add too much mayo.
Notes
- To core the apple: place the apple on a cutting board, with the stem side facing up. Slice the apple in half, lengthwise. Then slice each apple half lengthwise again to create quarters. Using a small knife, carefully cut off the core on each quarter. Peel each apple slice.Choose Fresh and Crisp Ingredients: Select fresh and crisp carrots and lettuce for a satisfying crunch.
Choose a sweet and crunchy apple variety, such as Honeycrisp or Gala.Use mayonnaise sparingly to avoid overpowering the natural sweetness of the ingredients. You can start with a small amount and add more if needed.Allow the salad to chill in the refrigerator for a short time before serving. This helps the flavors meld and makes the salad refreshing.