Prep 15 mins
Cook 0 mins
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)
- Combine apples and onion; moisten with oil and vinegar.
- Season with salt.
- Arrange lettuce attractively on chilled salad plates and top with the apple mixture.
I added some diced radish and a can of albacore tuna ... great, light dinner out of ingredients I had on hand. Fresh and satisfying!
I have been making this for my lunch at work, only I omitted the oil, used apple cider vinegar, and used cabbage instead of lettuce. (I also add fresh cracked pepper like Rita) So yummy!
This is so simple and so easy it couldn`t be good? BUT It so was! The only change I did was use apple cider vinegar and lots of fresh cracked pepper. Thanks!!!