he package directions, but substituting apple juice for the water. When
Toss the cabbage, carrots, green bell pepper, red bell pepper, Red Delicious apple, and Golden Delicious apple together in a large bowl.
Whisk the apple cider vinegar, sugar, and sea salt together in a small bowl; season with black pepper. Pour the vinegar mixture over the cabbage mixture and gently toss to coat. Cover the bowl with plastic wrap and refrigerate at least 30 minutes.
Combine chicken, pineapple, Red Delicious apple, Golden Delicious apple, celery, red grapes, green grapes, and walnuts in a large bowl.
Whisk milk, mayonnaise, and ranch dressing mix together in a separate bowl until well blended.
Pour ranch dressing over chicken mixture; toss gently to coat.
Serve salad on a bed of lettuce leaves.
Combine fruit; toss with Yogurt Dressing.
Arrange in lettuce-lined bowl.
Garnish with apple slices.
Makes 4 to 6 servings.
Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.
In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.
Preheat oven to 350 degrees F (175 degrees C).
Cut the core and seeds out of apple, leaving about a 1/2 in the bottom, creating a well-like hole. Mix 2 tablespoons brown sugar, butter, coconut, and 1 teaspoon cinnamon together in a bowl; fill well in the apple with brown sugar mixture. Place stuffed apple in a baking dish.
Bake in the preheated oven until apple is tender, about 30 minutes. Transfer baked apple to a serving bowl and drizzle any remaining juices from baking dish over apple; sprinkle with 1 pinch brown sugar and cinnamon.
Peel, core, dice Red Delicious, Granny apples and place in
In a medium-size bowl, whisk together the mayonnaise, yogurt, curry powder, salt, ground red pepper, and garlic.
Stir in the chicken, green onions, green pepper, apple, and cilantro.
Tuck several lettuce leaves into each pita half, then stuff with the filling.
Cover with plastic food wrap and chill until ready to serve.
Will keep, refrigerated, for up to 2 days.
ach chop, repeat with small apple. Split white wine vinegar and
Turn an apple on its side. Insert one
Slice red Delicious apples into wedges.
Toss the apple wedges in dry strawberry jello.
Serve with Cool Whip.
Tasty and fat free!
arge resealable bag, combine the red wine, olive oil, 1/2
he butter, salt, cinnamon, ground red pepper, and a dash of
Flake tuna.
Add to diced apple, onion and celery in a bowl. Mix well.
Add 1/8 - 1/4 cup mayonnaise to bind.
Add 1/2 - 1 tsp [a splash or so] of red wine vinegar.
Chill in refrigerator 2 hours [or quick chill in freezer for 20 minutes or so].
Kids love this, everyone loves this -.
ide shallow bowl combine vinegar, apple juice concentrate, allspice, pepper and
Combine chicken, grapes, apple, celery, raisins and onion in a bowl; toss gently.
In a separate bowl, combine yogurt, mayonnaise, lemon juice, celery leaves and salt.
Add to chicken mixture; toss gently to coat.
Cover and chill.
Serve on individual lettuce-lined serving plates.
Makes 6 servings (1 cup each).
Combine red salmon and lemon juice in a glass bowl; mix well.
Stir in golden raisins, apple, celery, mayonnaise, and crushed red pepper flakes; mix thoroughly.
Place lettuce leaves on two salad plates.
Arrange 2 apple quarters, peel side up, on lettuce.
Use dabs of peanut butter to place raisins in space between apple quarters.
Place 1 grape at the stem end of apple for head.
For legs, cut the remaining grapes lengthwise into 4 pieces; place 3 on each side of ladybugs. Place small dabs of peanut butter on remaining raisins; gently press on apples for spots.
Toss baby spinach in a large bowl with the raspberry vinaigrette dressing and place on salad plates.
Top with chopped red delicious apples, dried red cranberries and honey-roasted almonds.