Apple and Cranberry Tossed Salad
Source of Recipe
Taste of Home, Nov/Dec 2003, pg. 37
Recipe Introduction
This is a delicious and easy salad. Great for a fall dinner. I used fresh spinach, dried cherries, part Cortland apple and part Gala apple. I used Mussleman's "natural" apple juice and think apple cider would also work great. And I used a tiny bit more brown sugar.
List of Ingredients
Dressing:
1/2 cup unsweetened apple juice
2 T. fresh lemon juice
2 T. cider vinegar
2 T. olive or canola oil
4 1/2 t. packed light brown sugar
1 t. dijon mustard
1/4 t. pepper
1/8 t. salt
1/8 t. ground cinnamon
dash of freshly ground nutmeg
Salad:
1 medium red apple -- unpeeled, cored and diced
1 medium green apple -- unpeeled, cored and diced
dried cherries or craisins, to taste -- optional but highly recommended
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce Recipe
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Pour dried cherries or cranberries over apples (OR add them right before serving). Place lettuce over dried fruit (do NOT toss). Refrigerate, toss just before serving.
12 servings
1 cup (without dried cherries or craisins which aren't in the original recipe) equals 50 calories, 2 g. fat, 2 g. fiber
NOTES : The original recipe was called Apple Lettuce Salad.
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