Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
inegar mixture from heat; add apple. Let stand for 1 hour
Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
Serve immediately.
ake the warm potato and celery salad. Boil, steam or microwave potatoes
Dissolve gelatin in boiling water.
Add cold water or juice and cinnamon and chill until thickened.
Fold in apple, celery and nuts.
Spoon into mold or bowl.
Chill until firm, about 4 hours. Makes 5 cups or 10 servings.
Dissolve gelatin in boiling water.
Add cold water and cinnamon and chill until thickened.
Fold in apple, celery and nuts.
Spoon into 6-cup mold or bowl.
Chill until firm, about four hours.
Makes 5 cups or 10 servings.
Dissolve gelatin in boiling water.
Add cold juice and cinnamon and chill until thickened. Fold in apple, celery and nuts.
Spoon into 6-cup mold or bowl.
Chill until firm, about 4 hours.
Makes 5 cups or 10 servings.
Dissolve Jell-O and cinnamon in boiling water.
Add cold water and chill until thickened.
Fold in apple, celery, pineapple and 1/4 cup chopped nuts, if desired.
Spoon into 6 cup mold or bowl. Chill until firm.
Makes 5 cups or 10 servings.
In a medium bowl, gently stir together, chicken, apple, celery and raisins.
In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
Toss gently to coat.
Serve on lettuce leaves, sprinkle nuts of your choice over.
Combine chicken, apple, celery and onion in a 1 1/2-quart baking dish.
In small bowl, combine remaining ingredients, mixing until well blended.
Combine apple, celery and coconut.
Sprinkle with lemon juice. Mix oil, orange juice, salt and paprika in a separate container. Fold in apple mixture.
Dot with plum jelly after arranged on bed of lettuce.
Serves 3.
Toss the diced apples with the lemon juice.
Add the diced celery.
In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon.
Pour mayo mixture over salad and toss to coat.
Season with salt if desired.
Chill and serve.
Chop apples and celery.
Combine all ingredients.
Dressing: Combine the first 4 ingredients in a large bowl.
Add next 3 ingredients. Stir until coated.
Place 1 large lettuce leaf on each plate. Spoon apple mixture onto each.
Combine apples, celery and walnuts. Blend together mayonnaise, sugar and allspice, tossing lightly to mix.
Chill and serve.
Add sunflower seeds to a skillet over medium-low heat and toast, shaking skillet frequently, until fragrant and lightly browned in color, 2 to 3 minutes. Set aside.
Combine yogurt, honey, salt, and pepper in a bowl. Add celery and apples and mix to combine. Sprinkle with sunflower seeds.
In a small bowl, combine mayonnaise, sour cream, and white wine vinegar and season to taste.
Toss apple in lemon juice to prevent browning. Add celery and mayonnaise mixture and toss to combine.
In a separate bowl, toss salad greens with olive oil and balsamic vinegar.
Spoon apple and celery mixture on four serving plates. Top with salmon slices and salad greens. Serve with slices of crusty bread.
Toast walnuts in oven at 350 degrees until golden, about 10 minutes. Cool. Place walnuts, sweet potatoes, apple celery, grapes and blue cheese (if desired) in a large bowl.
To make dressing, whisk apple juice, oil, vinegar, sugar and salt until blended. Pour over salad and toss well. Serve on a platter lined with red leaf lettuce.
To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
While whisking, drizzle in the oil.
Stir in the tarragon.
To make the salad, toss the chicken with the apple, celery and onion in a bowl.
Add 1/4 cup of the dressing or enough to coat.
Add the pecans, taste and add more dressing if you wish.
Serve on a bed of lettuce (I use romaine.).
Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.