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.
ently toss.
Garnish the salad with the remaining cheese. Serve
Mix together apples, lemon juice (and zest if using), mint leaves and walnuts.
In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss.
Refrigerate for 1 hour, then remove. Serve cold or at room temperature. Garnish with mint sprigs.
Combine mayonnaise, lemon juice, sugar and salt.
Peel and dice apples (leave skin on half an apple to add color).
Stir into mayonnaise.
Add celery and walnuts. Serve on salad greens and garnish with sliced oranges and grapes.
Makes 6 servings.
n appetizer or a side salad.
gg cooks.
Add the apple-walnut mixture to one side of
Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Wash but do not trim the beets.
Boil them until tender and remove them to cold water.
(Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
Core and chop the apples.
Wash, dry, and tear up the lettuce.
Arrange it on plates with the apples, beets and nuts over it.
Drizzle the dressing over the salads.
Grill chicken breast from frozen, seasoning with salt and pepper to taste.
Cool and slice each breast into 4 or 5 slices.
Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
Peel beets, cut julienne.
Mix vinegar, honey, Dijon, salt and pepper.
Gradually whisk in olive and walnut oil until blended.
Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
Sprinkle with cheese.
Drizzle evenly with dressing.
Slice apple into salad bowl. Coat and toss with lemon juice. Add greens, scallions, raisins and walnut pieces.
Toss with oil dressing.
Mix greens, apple, cranberries, and walnuts in large bowl.
Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).
74 degrees C).
Mix salad greens, apple slices, walnuts, and blue
Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving.
he walnut dressing, whisk together all ingredients. Season. Add to salad and
ivide lettuce among eight individual salad plates or borls. Add pears
Soak apple pieces in pure apple juice for one hour.
Mix pomegranate seeds, apple, walnut, celery and greens in a big bowl.
Mix together honey and juice, then pour onto salad mixture and toss.
Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.
Dissolve gelatin in boiling water.
Stir in cold water.
Chill until partially set.
Fold in 1 cup apples, celery and walnuts. Pour into lightly oiled 5-cup ring mold.
Chill until firm. Unmold.
Garnish with lettuce leaves.
Combine Cool Whip and salad dressing.
Fold in 1 1/2 cup apples.
Spoon into center of mold. Garnish with apple slices and walnut halves.
Serves 8.