Crunchy Salad with Apples and Pickled Carrots

Ingredients

  • 1 cup quick pickled carrots
  • 2 stalks celery thinly sliced
  • 1 apple, thinly sliced in bite-sized wedges
  • ½ bulb fennel, thinly sliced
  • 3 or 4 radishes, thinly sliced
  • ½ small red onion, thinly sliced and marinated in pickle brine

Vinaigrette:

  • 2 tbsp. pickling liquid (from carrots)
  • 1 tsp. Dijon mustard
  • 1 tsp. grated orange zest
  • juice of ½ lemon
  • salt and pepper to taste

Directions

  1. Taste dressing and adjust seasoning to suit your palette
  2. Dress salad about ½ hour before serving.