CRANBERRY APPLE SALAD
When I served this salad at a family
birthday dinner, it got rave reviews, even from my brother’s three kids. This
is the perfect salad to prepare during the fall and winter months; it
complements hearty meats, soups, stews and casseroles that are typically served
this time of year. Once apples are cut and exposed to the air, they turn brown
fairly quickly; chop the apple just prior to serving.
Apple Cider Celery Seed Dressing
⅓ cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon freshly minced onion
¼ cup apple cider vinegar
1 cup canola oil
1 teaspoon celery seeds
1.
In
a medium bowl, combine sugar, salt and dry mustard. Add onion and apple cider
vinegar. Slowly add oil, whisking constantly. You’ll see the mixture change texture
as you whisk. After all the oil has been added and dressing has thickened, stir
in celery seeds. Mix until well blended.
2.
Transfer
dressing to a 2-cup jar with a tight-fitting lid and refrigerate. (Apple Cider
Celery Seed Dressing will last for several days in the refrigerator.) Allow to come
to room temperature before serving. Shake well prior to using.
About 1½ cups
Cranberry Apple Salad
5 cups white cabbage, shredded
1½ cups sliced celery, ¼ -inch size
pieces
1 large apple, chopped
⅓
cup dried cranberries
⅓
cup toasted sunflower seeds
1.
In a large bowl, combine cabbage,
celery, chopped apple, cranberries and sunflower seeds. Toss the salad with the
dressing with just enough to coat the ingredients. Serve immediately.
8 servings
