Salads

Apple Almond Salad

Ingredients:

1/4 cup canola oil
2 tablespoons splenda
2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon almond extract
6 cups torn mixed greens
3 medium-size apples, cut into wedges
1 cup thinly sliced celery
2 tablespoons sliced scallions
1/3 cup slivered almonds, toasted

Directions:

  1. In a screw-top jar, combine the oil, splenda, vinegar, salt, and almond extract. Cover the jar and shake well until the sugar and salt are dissolved.
  2. Chill in the refrigerator for several hours.
  3. Just before serving, combine the greens, apple wedges, celery, and scallions in a salad bowl.
  4. Sprinkle with the almonds. Pour the dressing over the salad and toss. Serve immediately.
 

Union House Apple Cabbage Salad

Ingredients:

2 1/2 cups mayonnaise
1/4 cup red wine vinegar
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon celery salt
1/4 teaspoon dillweed
2 tart red apples (unpeeled), cored and diced
1/2 small Spanish onion, diced to make about 1/8 cup
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/4 cup toasted sunflower seeds (optional)

Directions:

  1. Combine mayonnaise, vinegar, sugar, spices, apple and onion in large bowl. Fold in shredded cabbages. If using sunflower seeds, fold in or use to top salad.
 

Apple and Celery Salad

Ingredients:

2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 cup mayonnaise
3 crisp red apples, cut in 1/4-inch-thick slices
3 tart green apples (Granny Smith), cut in 1/4-inch-thick slices
4 large celery ribs, cut into 1/4-inch-thick slices
1/4 cup chopped fresh parsley
1/3 cup dry-roasted peanuts, coarsely chopped

Directions:

  1. Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.
 

Pork, Apple and Wild Rice Salad

Ingredients:

8 cups mixed, torn salad greens
1 cup julienne sliced carrots
1 small red onion, thinly sliced
4 ounces pea pods, optional
2 cups cooked wild rice, chilled
10 ounces trimmed cooked roast pork, chilled, thinly sliced
fresh apples, chilled
1/2 cup lowfat bottled Italian dressing

Directions:

  1. In a large bowl, toss greens, carrots, onion and pea pods; divide among salad plates. Scoop wild rice into center of each salad; top with pork. Slice apples, arrange on salads; drizzle with dressing.
 

Apple and Grape Salad

Ingredients:

2 apples, cut into cubes
1 cups of grapes, cut in half
1/2 cup of choppped celery
1/4 cup of chopped walnuts
1 tsp of lemon juice
1/3 cup of sour cream
1/3 cup of plain yogurt

Directions:

  1. In a large bowl, combine the apples cubes, grapes, celery, walnuts and lemon juice.
  2. Mix the yogurt and sour cream.
  3. Mix lightly into fruit mix.
  4. Refrigerate.
  5. If desired, serve on lettuce lined plates.
 

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