CRANBERRY APPLE SALAD
When I served this salad at a family birthday dinner, it got rave reviews, even from my brother’s three kids. This is the perfect salad to prepare during the fall and winter months; it complements hearty meats, soups, stews and casseroles that are typically served this time of year. Once apples are cut and exposed to the air, they turn brown fairly quickly; chop the apple just prior to serving.
Apple Cider Celery Seed Dressing
⅓ cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon freshly minced onion
¼ cup apple cider vinegar
1 cup canola oil
1 teaspoon celery seeds
1. In a medium bowl, combine sugar, salt and dry mustard. Add onion and apple cider vinegar. Slowly add oil, whisking constantly. You’ll see the mixture change texture as you whisk. After all the oil has been added and dressing has thickened, stir in celery seeds. Mix until well blended.
2. Transfer dressing to a 2-cup jar with a tight-fitting lid and refrigerate. (Apple Cider Celery Seed Dressing will last for several days in the refrigerator.) Allow to come to room temperature before serving. Shake well prior to using.
About 1½ cups
Cranberry Apple Salad
5 cups white cabbage, shredded
1½ cups sliced celery, ¼ -inch size pieces
1 large apple, chopped
⅓ cup dried cranberries
⅓ cup toasted sunflower seeds
1. In a large bowl, combine cabbage, celery, chopped apple, cranberries and sunflower seeds. Toss the salad with the dressing with just enough to coat the ingredients. Serve immediately.