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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe I adopted because it sounded interesting. It took me a while to get around to making it, which is too bad because I thought it was really delicious. For an apple salad, it will keep fairly well in the fridge; we ate the leftovers a day later and they were still in good condition. The main change I have made from the original recipe is to cut the number of apples in half. It still makes quite a lot, and plenty for 4 servings. Ingredients:
2 tablespoons honey |
1/3 cup orange juice |
4 large apples, cored and chopped |
1 tablespoon gingerroot, grated |
1 cup celery, chopped |
1/2 cup dried cranberries or 1/2 cup cherries or 1/2 cup raisins |
1/2 cup walnuts, chopped |
lettuce leaf |
1 tablespoon chopped mint (optional) |
Directions:
1. Mix the honey and orange juice in a large bowl, until the honey is dissolved.
2. Wash, core and chop the apples, and add them to the orange juice and honey.
3. Grate the gingerroot, and add it, with its' juice.
4. Wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. Chill the salad.
5. Wash and dry a few lettuce leaves, and arrange the salad on them. Serve sprinkled with a little minced fresh mint, if desired.
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