Salad with Apples & Strawberries


2 apples
2 cups strawberries
2 tablespoons vinegar
2 tablespoons water
tablespoon honey
2 tablespoons oil
lettuce leaves


  1. Mix vinegar, honey and oil. Dice apples. Halve strawberries. Mix fruit with prepared sauce. Put salad on lettuce leaves.

Apple-Spiked Baked Beans


1 pound navy beans, sorted, rinsed
6 cups water
1 bay leaf
2 cups finely diced onion
1 tablespoon olive oil
2 tablespoons minced garlic
2 cups sweet apple cider or apple juice
2 cups diced unpeeled apple
1/2 cup golden raisins
1/3 cup maple syrup
1/4 cup ketchup
2 tablespoons brown mustard
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


  1. In a large pot, combine the beans, water, and bay leaf, and bring to a boil. Allow the beans to boil for 15 minutes, then reduce the heat to medium, and cook the beans for 1 to 2 hours or until tender.
  2. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 5 minutes or until soft and slightly browned. Add the garlic and saute an additional minute. Remove from the heat and set aside.
  3. When the beans are tender, drain them, saving their cooking liquid for making soup, and discard the bay leaf. Transfer the beans to a 2 1/2-quart casserole dish or Dutch oven. Add the reserved onion mixture, the remaining ingredients, and stir well to combine.
  4. Cover the casserole dish with a lid or aluminum foil. Bake at 300 degrees for 1 hour, remove the lid or aluminum foil, and bake an additional 30 minutes. Serve hot or cold.

Apple-Tuna Salad


1 head lettuce
2 tomatoes, chopped
1/2 cucumber, sliced thin
1/2 Vidalia onion, sliced thin
2 red delicious apples, chopped
1 can tuna, drained


  1. Combine all ingredients. Serve with favorite dressing.

Pepper-Apple-Tomato Salad


3 apples, coarsely chopped (mix of tart/sweet)
2 tablespoons lemon juice
6 plum tomatoes, quartered


4 regular tomatoes, coarsely chopped
1/4 cup walnuts, pinenuts or pecans
olive oil
3 cloves garlic, crushed
1 large Vidalia onion, coarsely chopped
4 bell peppers, coarsely chopped (mix of colours)
1 banana pepper, coarsely chopped
black pepper
1 tablespoon mint
1/2 tablespoon thyme
1/2 tablespoon parsley
1/4 cup vinegar (malt or herbal preferred)


  1. Mix apples and lemon juice. Add tomatoes and nuts. Set aside.
  2. In a large frying pan or wok, fry garlic for a few moments in olive oil. Add onion and fry until softened. Add peppers and fry until soft but not mushy.
  3. Turn off heat. Add tomatoes and apples. Season to taste with salt, pepper, mint, thyme, parsley and vinegar.

Apple & Turkey Salad


1 cup Long grain brown rice
1/2 teaspoon Salt
1/2 teaspoon Curry powder
3 cups Water
3 Boneless turkey breast fillets
1/2 Lemon, juice of
1/8 teaspoon Pepper
1 large Apple, peeled, cored and sliced
2 tablespoons Sour cream
2 tablespoons Sesame oil
2 tablespoons Lemon juice
1/4 cup Defatted chicken stock
1/4 cup Sesame seeds
2 tablespoons Fresh dill for garnish
Lettuce leaves


  1. Combine rice, half the salt, half the curry powder, and water in saucepan. Cover and cook over low heat 35 minutes.
  2. Sprinkle turkey with lemon juice and pepper. Lay turkey on top of rice during last 20 minutes of cooking time, turning after 10 minutes.
  3. Drain rice. Cut turkey into strips. Set a few apple slices aside and sprinkle with lemon juice. Chop remaining slices and combine with rice, turkey, sour cream, sesame oil, lemon juice, stock, remaining salt and curry powder.
  4. Heat dry frying pan. Toast sesame seeds until browned. To serve, arrange rice salad on serving plate, sprinkle with sesame seeds and garnish with dill, lettuce, and reserved fruit slices.

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