o taste.
For the Apple Salad:
Heat 3/4 cup
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.
How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
In a large serving dish, mix the ingredients together.
A real advantage of this recipe is that measurements don't have to be exact, and you can change the ratio of the carrots to apples to suit your taste.
Try pineapple instead of apples for a variation.
Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.
br>Meanwhile, make the apple salad: Mix the carrots, apple, apple juice, lemon juice
Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.
he mixture over the potato salad and stir in lightly.
Peel and grate the carrots and apples. Place them in a salad bowl, then add the celery.
Mix the yogurt, honey and lemon juice.
Add salt, pepper, parsley and mix with the rest of the salad.
Refrigerate for at least and hour, and serve.
Mix everything together in a bowl and let marinate in the refrigerator for at least an hour or more.
This softens the raisins and blends the flavors.
Change the ratio of ingredients to suit your taste.
Pineapple can be added or substituted for the apple.
Other good additions are golden raisins, dates or orange sections.
In a large serving dish, mix together shredded carrots, apple, pecans, raisins and mayonnaise.
Combine all ingredients except salad greens.
Chill thoroughly.
Serve over salad greens.
Calories:
per serving, about 135.
ell combined. Stir in the carrot, apple and raisins.
Combine both
Drain chickpeas and rinse under cold running water.
Peel, core and roughly chop apples.
Mix apples in a bowl with apple juice and raisins; leave to marinate a while.
In a large non stick skillet, heat butter and fry diced bacon until crisp.
Add diced onion and continue frying 8 to 10 minutes.
Add chickpeas and fry until heated through (about 10 minutes).
Season to taste and serve with apple salad.
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.).
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.
ide shallow bowl combine vinegar, apple juice concentrate, allspice, pepper and
Mix together in bowl lettuce, carrot, apple and raisins.
One or all of the optional ingredients may be added.
In another bowl, mix together Miracle Whip, sugar, vinegar and milk.
Pour these ingredients over salad and toss until thoroughly covered.
Serves 6.
Combine the tuna with the mayonnaise in a bowl, and mix until well combined.
Mix together the spinach, carrot, apple, mozzarella cheese, and blueberries in a bowl, and gently fold in the tuna salad, making sure not to crush the blueberries.
Microwave the flour tortillas for about 10 seconds, until slightly warmed and pliable. Scoop about 1 1/2 cups of the spinach-tuna mixture into the center of each tortilla, fold up the bottom 2 inches to enclose the filling, wrap, and serve.
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Sift flour into a large bowl. Add butter, sugar, dried fruit, eggs, honey, carrot, apple, orange zest and orange juice and stir until just combined. Distribute between paper liners and sprinkle with sunflower seeds.
Bake for 20-25 mins, or until a skewer inserted in the center comes out clean. Let cool in tray for 5 mins then transfer to a wire rack to cool completely. Serve dusted with powdered sugar.