Pickled Carrots and Apple Salad With Pomegranate Balsamic Dressing


"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

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The Pritikin Eating Plan recommends you eat at least 5 (and preferably many more!) servings of vegetables each day. They're super nutritious. Plus, you'll just naturally eat fewer calories and shed excess weight. This healthy recipe is vegetable-rich.

Pickled Carrots and Apple Salad With Pomegranate Balsamic Dressing
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Here's a new favorite at the Pritikin Longevity Center that bursts with flavor (without bursting your blood vessels). Many pickled foods have more sodium than most of us should have for the entire day. This salad, created by Pritikin's award-winning chef Anthony Stewart, has zero added sodium. Like all the dishes at Pritikin, it is a celebration for both palate and heart. The perfect fit for foodies this fall.
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    Pickled Carrots
    1. In a small pot, bring to a boil vinegar, water, and pickling spice. Boil for 2 minutes.
    2. Meanwhile, place carrots and onions in a medium bowl.
    3. Pour the hot vinegar liquid over the vegetables.
    4. Let cool at room temperature. Refrigerate.
    Apple Salad
    1. Complete Pickled Carrots recipe.
    2. Then, using a strainer or colander, drain carrots and onions from pickling liquid, and toss with apple and fennel strips.
    3. On each of 4 salad plates, arrange salad ingredients on top of a bed of mixed greens or baby spinach. Garnish with grape tomatoes.
    4. Drizzle with Pomegranate Balsamic Dressing.
    Pomegranate Balsamic Dressing
    1. Combine all ingredients in a blender. Blend until thickened.

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