Jazz Apples are perfect for this recipe because they are sweet, tangy and crunchy

which combines well with carrots, currants and Lemon Pepper Dressing. I used a

potato peeler in order to make it easier to create thin strips of apples and carrots. Enjoy! ~ Gina

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Ingredients:
4 Carrots cut in half and sliced thin
4 JAZZ Apples peeled and cored and sliced thin
2 Tablespoons of Currants

For Lemon Pepper Dressing:
¼ Teaspoon Grated Lemon Rind
3 Tablespoons of Lemon Juice
1 Tablespoon Dijon Mustard
1 ½ Tablespoons White Sugar
½ Teaspoon Salt
1 Teaspoon Fresh Ground Pepper
¾ Cup Olive Oil

Lemon Pepper Dressing:
Add ¼ teaspoon of grated lemon rind, 3 tablespoons of lemon juice, 1 tablespoon of Dijon mustard,
1½ tablespoons of white sugar, ½ teaspoon of salt, 1 teaspoon of fresh ground pepper, and ¾ cup of
olive oil to a bowl and mix.

Combine Lemon Pepper Dressing with sliced carrots, sliced JAZZ apples and 2 tablespoons of currants and mix.

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