Recipe by Jenny Sanders
This is a recipe I adopted because it sounded interesting. It took me a while to get around to making it, which is too bad because I thought it was really delicious. For an apple salad, it will keep fairly well in the fridge; we ate the leftovers a day later and they were still in good condition. The main change I have made from the original recipe is to cut the number of apples in half. It still makes quite a lot, and plenty for 4 servings.
- 2 tablespoons honey
- 1⁄3 cup orange juice
- 4 large apples, cored and chopped
- 1 tablespoon gingerroot, grated
- 1 cup celery, chopped
- 1⁄2 cup dried cranberries or 1⁄2 cup cherries or 1⁄2 cup raisins
- 1⁄2 cup walnuts, chopped
- lettuce leaf
- 1 tablespoon chopped mint (optional)
Directions See How It's Made
- Mix the honey and orange juice in a large bowl, until the honey is dissolved.
- Wash, core and chop the apples, and add them to the orange juice and honey.
- Grate the gingerroot, and add it, with its' juice.
- Wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. Chill the salad.
- Wash and dry a few lettuce leaves, and arrange the salad on them. Serve sprinkled with a little minced fresh mint, if desired.