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
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
Tear lettuce into bite-sized pieces. Put into salad bowl.
Slice unpeeled, cored apples thinly. Toss together with the lettuce. If not serving immediately drizzle apples with fresh lemon juice. Set aside.
Blend dressing ingredients together. Let stand 30 minutes to blend flavors. Whisk again before serving.
Add walnuts to salad just before serving.
Serve, spooning dressing over individual servings of the salad.