Apples and carrots and raisins, oh my!
On a hot summer night sometimes the last thing I want to do is light up the stove. A cool, crunchy, and light supper is just the ticket on evenings like this (which are numbered as the summer winds to an end). All it takes is a big bowl, cutting board and a sharp knife and these salad wraps are on the table in mere minutes with minimal cleanup. More time to enjoy the sunset!
Since I love a sweet salad, I chopped crisp Jonagold apples, shredded bright carrots, and tossed in plump, juicy raisins. Crunchy toasted walnuts were also mixed in to my salad creation:
The dressing was a refreshing and light, yet slightly creamy combination of reduced fat canola mayo, lemon, a drizzle of honey, salt, and pepper. Mix all the fruits and lettuce up well with the dressing then heap generously into big rectangular sheets of Lavash bread (thin wraps) before rolling up tightly. Cut on the diagonal, then microwave each for 30 seconds. I know that microwaving a salad sounds rather strange, but the gentle heat takes an edge off all the ingredients and deepens the flavors. It is wonderful. The juices emerge from the fruit. The dressing "relaxes" to envelop everything else. M's wrap got bolstered with juicy chopped chicken, while I kept mine vegetarian.
Bright, sweet, light and satisfying, this wrap is just as a summer night should be.
Ingredients: (serves 2)
For the salad:
4 cups washed and chopped Romaine lettuce
1 large apple, chopped
1 carrot, grated
1/4 cup raisins
1/4 cup walnuts, toasted and broken into small pieces
2 pieces of Lavash bread or other wrap
For the dressing:
4 T. canola mayo
1 T. fresh lemon juice
2 t. honey
1 t. salt
1 t. freshly ground black pepper
Directions:
First, whisk the dressing in the bottom of a large salad bowl. Next, add all of the salad ingredients to the bowl and mix together with the dressing. Evenly portion the salad onto the Lavash bread or wraps, then roll tightly. Cut in half diagonally then microwave each wrap for thirty seconds.
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