Enter the power of the internet: it means that you can throw all of these things together in a Google search box, and come out with something delicious. So I found a recipe for Apple Carrot Salad with Huckleberry Lemon Curd, and I modified it slightly (because really, who has huckleberry lemon curd?!) to suit my own purposes. Voilà! A delicious, dessert-like salad that stunned and impressed my roommates. Also suggested for decadent brunches and as a healthy, tasty party side dish.
Apple Carrot Salad with Lemon Curd
4 apples (I used all Fuji, but you can mix two sweet and two sour)
8-10 baby carrot sticks
1/2 cup dried, sweetened cranberries (Craisins)
1/2 cup chopped walnuts
1/2 cup lemon curd
1/2 cup Cool Whip
Wash, core and quarter apples – but do NOT peel. Slice apple into 1/4 inch pieces. Shred or thinly chop carrots. In large bowl, toss together sliced apples, carrots, walnuts and Craisins. In separate bowl, blend Cool Whip and lemon curd. Gently mix lemon curd blend with other ingredients until everything is evenly coated. Garnish with carrot curls if desired. Cover and chill until ready to serve.