Tangy Carrot-Apple Salad with Cider Vinaigrette

1-1/2 T. apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups grated carrots
1/2 red apple, diced (1/2 cup)
1/4 cup sliced green onions
1/4 cup chopped fresh parsley
1/4 cup chopped dried cranberries
1 tsp. agave nectar or honey
1 T. olive oil
2 cups baby spinach leaves

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 [honey] 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.

Serves 4.

From Vegetarian Times magazine, Oct. 2010, p. 23.