o taste.
For the Apple Salad:
Heat 3/4 cup
br>Meanwhile, make the apple salad: Mix the carrots, apple, apple juice, lemon juice
he mixture over the potato salad and stir in lightly.
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.
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.
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.).
Place potatoes in a large saucepan of salted water. Bring to the boil on high. Cook 15-20 mins, until tender. Drain well. Cool slightly then cut in half.
Meanwhile, in a large bowl, combine arugula, celery, apple and pecans. Toss well.
For the dressing, whisk all ingredients together and season. Toss with salad ingredients and war, potatoes to serve.
Line 2-quart salad bowl with spinach. Sprinkle egg on spinach. Arrange grated carrots around edge of spinach. Arrange chicken, celery, apple, walnuts and raisins in center. Serve with Honey Mustard Dressing on the side.
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).
Blend lemon juice and salt into sour cream.
Chill.
Cut unpared apples into thin slices; sprinkle with additional lemon juice.
(For a more colorful salad, use a combination of red and green apples.)
Add Swiss and Cheddar cheese, celery, grapes and walnuts; toss together.
Just before serving, fold in the sour cream to blend.
Serve on salad greens, garnished with apple slices and grapes.
Makes 4 servings.
Toss gently to coat everything.
Chill to let flavor blend. Before serving, garnish with more apple slices.
Dip the apple in lemon juice to prevent browning.
Add 1/4 cup chopped walnuts.
Combine first 4 ingredients in large salad bowl.
In a small bowl, blend yogurt, mayonnaise and broth mix.
Pour over salad and toss to coat thoroughly.
Sprinkle salad with sunflower seeds. Chill until ready to serve.
Serves 4 to 6.
Put apple, celery and walnuts in a bowl.
Add mayonnaise and lemon juice immediately to prevent apple from darkening.
Serves 4.
Combine oranges, apple, pear, rice, celery and craisins in a large bowl.
Combine mayonnaise and sour cream; add to rice mixture. Cover and chill.
spoon salad mixture onto individual plates or into lettuce lined bowl.
Sprinkle with walnuts just before serving.
Yields 8 servings.
Drain pineapple, but save juice.
Combine pineapple, chicken breasts, red apple, green apple, walnuts and celery.
Toss diced apples with lemon juice in a salad bowl.
Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.
When you're tired of salads that taste like an afterthought, try this twist on a great American classic.
Combine cabbage, apple chunks and raisins.
Pour on slaw dressing and toss gently to coat everything with its delicious, tangy flavor.
Chill to let flavors blend.
Before serving, garnish with more apple slices and chopped walnuts.
Combine cabbage, apple and raisins.
Pour dressing over this and chill to let flavors blend.
Before serving, garnish with apple slices dipped in lemon juice to prevent browning and walnuts.
Combine apple with the lemon juice, sweetener, vinegar, dry mustard and paprika.
Make sure that apple is coated with lemon juice which will prevent browning.
Toss in celery.
Good accompaniment to cottage cheese.