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Horseradish Root, Carrot and Apple Salad
By Chef Andrew Faulkner


2 1/2 cups Carrot coarsely grated 
2 large Granny Smith Apple 
1/2 cup Sour Cream 
2 tablespoons Horseradish Root finely grated peeled or drained bottled 
2 tablespoons Organic Parsley leaves finely chopped 
1 teaspoon Organic Lemon juice freshly squeezed 
1 teaspoon Sugar Salt and Pepper to your taste 


In a bowl stir together the carrots, the apples, peeled and grated coarse, sour cream, horseradish to taste, parsley, lemon juice, sugar, and salt and pepper to taste, and chill the salad, covered, for 1 hour, or until it is cold. 

Can be prepared in 45 minutes or less but requires additional unattended time.