Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Mix the honey and orange juice in a large bowl, until the honey is dissolved.
  2. Wash, core and chop the apples, and add them to the orange juice and honey.
  3. Grate the gingerroot, and add it, with its' juice.
  4. Wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. Chill the salad.
  5. Wash and dry a few lettuce leaves, and arrange the salad on them. Serve sprinkled with a little minced fresh mint, if desired.

Reviews

(2)
Most Helpful

Good recipe I recommend using either Fuji or Granny Smith apples with this/. I wonder how a mix of both would be

susan fulchiero December 15, 2001

This was good, but a little bland. Next time, I believe I will add a dollop of dark rum.

Clifford Boren October 19, 2001

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