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    You are in: Home / Recipes / Appel Salade - Apple Salad Recipe
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    Appel Salade - Apple Salad

    Appel Salade - Apple Salad. Photo by Rita~

    1/3 Photos of Appel Salade - Apple Salad

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Molly53's Note:

    Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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
    • salt
    • 1 head lettuce (leaf lettuce or mesclun)

    Directions:

    1. 1
      Combine apples and onion; moisten with oil and vinegar.
    2. 2
      Season with salt.
    3. 3
      Arrange lettuce attractively on chilled salad plates and top with the apple mixture.

    Ratings & Reviews:

    • on June 17, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2009

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Appel Salade - Apple Salad

    Serving Size: 1 (212 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.0
     
    Calories from Fat 83
    58%
    Total Fat 9.2 g
    14%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 18.4 mg
    0%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 10.5 g
    42%
    Protein 1.1 g
    2%

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