INGREDIENTS
5 Tbs lemon juice
5 Tbs Pinot Noir Red Wine Vinegar
1 Tbs Honey Powder
1 Tbs Dijon mustard
3 Tbs Blood Orange Olive Oil
1/2 Cup plain yogurt
2 large carrot
3 ribs celery
9 radishes
3 tart apples, peeled and cored
1/2 red cabbage (about 1 lb.)
salt to taste

STEPS

Make the dressing by whisking together lemon juice, vinegar, honey powder, mustard, olive oil, yogurt and salt in a bowl.

Using a box grater, mandoline or food processor with grater attachment, coarsely grate the vegetables and apples. Combine the dressing and fruits and veg in a large salad bowl, tossing to thoroughly coat. Cover bowl and refrigerate for at least an hour to allow flavors to more fully develop.