Carrot Salad

BY HELGA WENGLER

This salad comes together quickly and is perfect for summer patio dining and picnics.

INGREDIENTS

1 large red apple, cored, thinly sliced and cut into matchsticks

1 large green apple, cored, thinly sliced and cut into matchsticks

1½ tablespoons fresh lemon juice or less to taste

3 cups matchstick-cut carrots

¼ cup chopped chives

1 tablespoon olive oil

1 teaspoon sugar ½ teaspoon salt

¼ teaspoon ground black pepper or more to taste

2 oz. feta cheese, crumbled

PREPARATION

Place apples in a large bowl and toss with lemon juice.

Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.

Serves 8. Makes ¾ cups per serving.

Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their daughters and grandchildren. Helga can be seen cooking on “Valley Spotlight” (4 p.m., Sunday on WBCB).

“Guten Appetit!” – Helga

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