It’s almost autumn, and that means apples. Here’s a wonderful way to use those freshly picked apples from My Great Recipes 1981.
The flavors of lettuce, apples, walnuts, and a creamy honey dressing blend well to make a very satisfying combination.
Some apples turn brown more quickly than other varieties. To prevent browning, sprinkle apple slices with lemon juice or ascorbic acid. Peel apples if they have a hard, waxy peel.
Good served with roast pork or poultry.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 3/4 cup dressing.
Salads and Their Dressings, Section 2, Card 26
Quick and tasty.
Apple Salad with Honey Dressing
Ingredients
For The Apple Salad
- 1 small iceberg lettuce
- 3 medium apples
- 1/3 cup walnuts
For The Honey-Tarragon Dressing
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon tarragon
- 1/4 teaspoon salt
Instructions
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Tear lettuce into bite-sized pieces. Put into salad bowl.
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Slice unpeeled, cored apples thinly. Toss together with the lettuce. If not serving immediately drizzle apples with fresh lemon juice. Set aside.
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Blend dressing ingredients together. Let stand 30 minutes to blend flavors. Whisk again before serving.
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Add walnuts to salad just before serving.
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Serve, spooning dressing over individual servings of the salad.
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