Total Time
20mins
Prep 20 mins
Cook 0 mins

One of those dishes so many of us grew up on, with a slight twist- no mayo. Courtesy the Oregonian.

Ingredients Nutrition

Directions

  1. To make dressing: In a small bowl, whisk together the honey and vinegar. Add the mustard and walnut oil and whisk well. Add the sour cream, mustard seeds and salt and whisk again.
  2. To make salad: In a large bowl combine lemon juice and the 2 cups water. Quarter, core and thinly slice apples, placing the slices in the lemon water as you work. Drain apples thoroughly and pat dry. In another large bowl combine apples, celeriac, walnuts and cranberries. Toss with the salad dressing and refrigerate or serve immediately.
  3. Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown.
  4. Note: Gala or Honeycrisp apples are good choices. For a little sour kick, trade out one for a Granny Smith apple.

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