Recipe by mollypaul
Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 apples, cubed and seeded (use a good flavored apple such as Pink Lady, Gala or Fuji)
- 1 small sweet onion, minced (1015 or Vidalia)
- 4 tablespoons salad oil
- 4 tablespoons vinegar
- 1 head lettuce (leaf lettuce or mesclun)