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Recipe Categories : | Salads
| Apples |
Apple salad & tofu-honey cinnamon dressing
Ingredients
- 2 granny smith apples, sliced
- 2 gala apples, sliced
- ¼ cup fresh lemon juice
- 1 cup water
- 3 celery stalks, sliced diagonally
- 1 x 8oz can pineapple tidbits, drained
- ½ cup walnuts, coarsely chopped
- mint sprigs
dressing:
- 1 cup plain lowfat yogurt
- ½ cup soft silken tofu
- 1 tbsp honey
- 1 tspn ground cinnamon
Preparation & cooking instructions
- Place sliced apples in mixture of lemon juice and water. Add more
water if needed to cover apples. At serving time, drain liquid from
apples. Combine apples, celery, pineapple and nuts. For the dressing:
Combine yogurt, tofu, honey and cinnamon in a food processor and blend
until smooth. Chill. Combine apple mixture with dressing and toss gently.
Serve on a bed of fresh greens. Garnish with mint sprigs.
Apple Salad
Ingredients :
- 6 apples, cored and diced
- 4 oz strawberry yogurt
- 1 navel orange
- 1 tangerine
- 1 tangelo
- 1 Valencia orange
Preparation & cooking instructions
- Place apples in a large bowl place apples. In separate bowl pour yogurt
and squeeze juice from oranges (different orange types can be substituted)
a little at a time to desired consistency. Pour yogurt mixture over
apples. Chill and serve.
Apple Nut Salad
Ingredients :
- 2 x 3 oz boxes lime gelatin
- 4 tbsp sugar
- 3 cups boiling water
- 2 x 3 oz cream cheese, softened
- 2 mellow apples, pared & diced
- 4 tbsp lemon juice
- 1 cup pecans, chopped
Preparation & cooking instructions
- A refreshing molded salad to accompany holiday foods. Dissolve gelatin
and sugar in boiling water; add cream cheese. Mix with electric mixer
until cheese is completely dissolved. Chill until partially set. In
the meantime, prepare apples and toss with half the lemon juice; reserve.
Add apples, remaining lemon juice and nuts to thickened gelatin; pour
into a 6-cup mold which has been lightly rubbed with mayonnaise. Chill
until firm.
- Unmold early in the day; place on serving plate; wrap in plastic and
return to refrigerator until ready to serve. Note: Golden Delicious
apples are best in this recipe as they hold their shape when baked.
Apple and fennel salad
Ingredients :
- 5 oz fresh spinach
- 1 small fennel head, sliced
- 2 medium granny smith apples
- 1 small red onion, sliced
Preparation & cooking instructions
- The granny smith apples should be peeled and cubed.
- Thoroughly wash spinach, removing fibrous stems. Dry and place in
salad bowl.
- Add fennel, apples and onions. Toss with celery seed dressing. Garnish
with fennel tops.
Apple and grape salad
Ingredients :
- 2 cups apples, cubed
- 1 cup grapes, halved
- ½ cup celery, chopped
- ¼ cup walnuts, chopped
- 1 tspn lemon juice
- ¼ cup sour cream
- ¼ cup plain yogurt
Preparation & cooking instructions
- In large bowl, combine apples, grapes, celery, walnuts and lemon juice.
Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate.
If desired, serve on lettuce lined plates.
Apple pecan salad
Ingredients :
- 1 pkt gelatin, lemon-flavored
- 1¼ cups water,boiling
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp sugar
- 1 tbsp lemon juice
- 2 cups tart apples, peeled & chopped
- 1¼ cups pecans, chopped
- 1 pkt gelatin, orange-flavored
- 1 cup water, boiling
- ¾ cup apple juice, canned
Preparation & cooking instructions
- Dissolve lemon gelatin in 1¼ cups boiling water; cool slightly.
Combine sour cream, mayonnaise, sugar, and lemon juice. Blend mixture
into lemon gelatin. Chill until slightly thickened, about 1 hour and
fold in apples and pecans..
- Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add apple
juice. Pour ¾ cup of liquid into a 6-cup ring mold. Chill until
set but not firm, about 30 minutes. Chill remaining orange gelatin mixture
until slightly thickened..
- Spoon lemon gelatin mixture over orange gelatin in mold and top with
remaining orange gelatin. Chill until firm - at least 4 hours but overnight
if possible to insure a very firm salad and one that will unmold easily.
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