Apple and Celery Salad with Peanuts
Apple Salad
Apple And Sweet Onion Salad With Buttermilk Dressing
Apple and Celery Salad with Peanuts
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
3 crisp red apples, cut into 1/4" thick julienne
2 [censored] green apples cut into 1/4" thick julienne
4 large celery ribs, cut into 1/4?inch?thick julienne
1/4 cup chopped fresh parsley
1/3 cup dry roasted peanuts, coarsely chopped
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.
Apple Salad
1 20 oz can pineapple chunks
2 quarts chopped red?skinned apples (skins left on)
2 cups green seedless grapes, halved
1 1/2 cups toasted pecans
1 cup celery
1/2 cup chopped fresh parsley
Dressing:
1/2 stick butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup mayonnaise
Drain pineapple, reserving the juice and set chunks aside.
Prepare the dressing: In small sauce pan combine the pineapple juice,
butter, sugar, and lemon juice and bring to a boil over medium heat.
In a small bowl combine the cornstarch and enough water to make a
smooth mixture; add to the boiling juice. Reduce heat and cook until
mixture is thick and smooth. Chill. Whisk in the mayonnaise.
(This can be done in advance.)
Place the pineapple chunks and the rest of the salad ingredients in
a large bowl. Toss well; then mix in the chilled dressing.
Apple And Sweet Onion Salad With Buttermilk Dressing
Serving Size: 4
2 small Sweet onions -, about 4 oz ea chilled
2 small Firm [censored] apples -, 3/4 lb chilled
2 tablespoon Cider vinegar
1 teaspoon Granulated sugar
1/8 teaspoon Salt
1/4 teaspoon Celery seeds -, about
1 pinch Ground red, cayenne pepper - big pinch
1/4 cup Buttermilk
2 tablespoon Corn oil
1/4 teaspoon Worcestershire sauce -, to 1/2 tsp.
Peel onion; halve lengthwise, through stem. Cut halves crosswise
in thin slices. Separate layers and place in bowl. Quarter apples
and core them. Cut quarters crosswise into paper-thin slices; toss
with onions. Combine vinegar, sugar, salt, celery seeds and cayenne;
stir to dissolve. Add buttermilk and stir; add oil gradually, beating
with whisk to blend. Add Worcestershire to taste. Toss with apples
and onions. Chill until serving. Yields 4 servings.
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