Whisk lemon juice and jelly in large bowl to blend.
Add carrots, apple, cashews and raisins.
Season to taste with salt and pepper.
Toss thoroughly.
In a mixing bowl, combine carrots, apples and raisins.
In small bowl, add lemon juice to mayonnaise, then add to carrot mixture.
Stir gently to mix well.
After well-coated, cover and chill for 2 to 24 hours before serving.
If it seems too thick, stir in a little milk.
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.
il, Honey, Lemon Juice and Apple Cider vinegar in a separate
In blender, combine raisins, honey, egg whites and water. Process until pureed.
Transfer pureed mixture to medium size bowl and add carrot.
Lightly toss carrot, cabbage, raisins, salt, lemon juice and sugar until well combined.
Refrigerate until well chilled.
Just before serving, toss with dressing.
Toss raisins, carrots, and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
Refrigerate until served.
In a mixing bowl, add the first 4 ingredients; toss to combine.
In another small bowl, mix together the mayo, sour cream, lemon juice, salt, and curry powder.
Pour sauce over salad mixture; stir and make sure apples are coated well.
Serve on a lettuce lined salad plate and garnish with apple wedges.
Toss raisins, carrots and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar. Add to the raisin mixture.
Refrigerate, then serve cold.
he mixture over the potato salad and stir in lightly.
Wash, peel and grate carrots.
Add remaining ingredients to carrots.
Moisten with salad dressing. Chill and serve as a side dish.
Cook noodles as directed.
Drain and rinse in cold water.
Combine nuts, apples, raisins and spices together.
Beat egg yolks with butter, sugar and salt until well blended.
Fold the egg yolk mixture into the noodles, then fold in the nut/apple/raisin/spice mixture.
Beat egg whites until stiff.
Fold into the noodle mixture.
Bake at 350 degrees for 45 minutes.
ell combined. Stir in the carrot, apple and raisins.
Combine both
Mix all ingredients and chill at least 1 hour or more.
(This recipe will feed an army so just adjust to your needs-normally, 1 apple is good for 2 servings.).
Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
Place beets,carrots and apples in three separate mounds on each plate.
Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.
In a mixing bowl, combine carrots, apple and raisins. Sprinkle with lemon juice.
Add mayo or salad dressing.
Stir gently to coat well.
Cover and chill for 2 to 24 hours.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Mix carrots, apple and raisins.
Sprinkle with lemon juice. Add mayonnaise and milk to taste.
Cover and chill 2 hours.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Mix ingredients well and set aside for a few days.
The longer this sits the better because as the dressing ages it gets thicker and thicker.
This is a sweet and sour dressing and may be used on fruit salads, especially Waldorf, cabbage slaw, carrot and raisin, or even poured over head lettuce.