groups

Fresh Apple Salad

"This delicious salad is very pretty when served in a clear glass bowl."

1 (20oz) can pineapple chunks
1/4 cup butter
1/4 cup sugar
1 Tbs lemon juice
2 Tbs cornstarch
2 Tbs water
1 cup mayonnaise
8 cups unpeeled tart red apples, cored and chopped
2 cups seedless green grapes
1-2 tsp poppy seeds
1 1/2 cups toasted pecans or walnuts

Pour off juice from pineapples and place In a small saucepan. Add the butter, sugar and lemon juice. Bring to a boil. Combine cornstarch and water to make a smooth paste; add to the hot mixture and cook until thick and smooth. Set aside and let cool before placing in refrigerator to chill.
Stir mayonnaise into the chilled mixture.
Combine pineapple, apples, grapes and poppy seeds in large glass bowl.
Add the chilled mixture and refrigerate until time to serve. You want this good and cold. Stir in the nuts just before serving.

**************************************** **************************************** ****************

MIXED APPLE SALAD WITH CREAMY ORANGE DRESSING

1/3 cup orange marmalade
2 tablespoons apple juice
2 tablespoons fresh lemon juice
5 to 6 large apples with different color peel, each sliced in 8-12 wedges
1/3 cup sweetened dried cranberries

FOR THE CREAMY ORANGE DRESSING:
1 (3 oz) pkg cream cheese, softened
1/3 cup orange marmalade
1 (6 oz) container vanilla yogurt
2 tsp fresh lemon juice

FOR THE GLAZED PECANS (opt):
1/2 cup pecan pieces
2 Tbs sugar

Mix orange marmalade, apple juice and lemon juice in a medium glass serving bowl until smooth. Add sliced apples and dried cranberries to bowl; toss gently to coat apples. Cover bowl with sheet of plastic Wrap. Refrigerate until ready to serve

**************************************** **************************************** ****************

WALDORF SALAD

"If you add a few strips of grilled chicken or turkey breast, this salad becomes a refreshingly light entrée. Waldorf Salad is traditionally served on a bed of lettuce."

1/4 cup mayonnaise, regular or non-fat
1/4 cup plain yogurt, regular or non-fat
2 Tbs orange juice
2 tsp grated orange peel
1 ruby-red grapefruit, cut in small pieces
1 ripe but firm Bosc pear, peeled, cored, diced small
1 tart green apple, peeled, cored, diced small
1 cup seedless grapes, halved
1/3 cup chopped dates
1 head romaine lettuce
1/2 cup toasted walnuts, slightly chopped

In a bowl, make the dressing by whisking together mayonnaise, yogurt, orange juice and orange peel.
In a separate bowl, mix together grapefruit, pear, apple, grapes and dates. Mix dressing into fruit mixture and set aside. (Mixture may be prepared ahead if covered and refrigerated.)

When ready to serve, line a large bowl with the outer leaves of the lettuce.
Chop enough of the remaining lettuce into bite-size pieces to measure 6 cups and place in a large bowl. Mix in fruit/dressing mixture, tossing lightly. Transfer to the leaf-lined bowl.

Sprinkle salad with nuts and serve.

**************************************** **************************************** ****************

AUTUMN APPLE SALAD

Yield: 9-12 servings

1 can (20 ounces) crushed pineapple, undrained
2/3 cup sugar
1 pkg (3 ozs) lemon-flavored gelatin
1 pkg (8 ozs) cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
Lettuce leaves

In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved.
Add cream cheese; stir until mixture is thoroughly combined. Cool.
Fold in apples, nuts, celery and whipped topping.
Pour into a 9-inch square glass pan. Chill until firm.
Cut into squares and serve on lettuce leaves. Yield: 9-12 servings.

**************************************** **************************************** ****************

CRANBERRY PINEAPPLE APPLE SALAD

Yield: 10-12 servings

2 cups fresh or frozen cranberries*
1 cup water
1 cup sugar
1 (3 oz) pkg cherry, strawberry, or raspberry Jello
1 cup cold water
1/2 cup chopped pecans
1/2 cup diced tart red apple
1/2 cup minced celery
1/2 cup drained, crushed pineapple

Cook cranberries in 1 cup water until skins burst.
Remove from heat and add sugar and Jello. Stir until dissolved.
Add 1 cup cold water. Refrigerate until it begins to thicken.
Add remaining ingredients and chill until firm.

*You may use 1 can whole cranberry sauce instead of fresh cranberries. Dissolve sugar and Jello in 1 1/4 cups boiling water. Stir in the cranberry sauce. Proceed as above.

**************************************** **************************************** ****************

APPLE CIDER SALAD

1/2 cup yellow raisins
6 cups apple cider
3 pkgs orange Jello
1/2 cup walnuts
2 medium apples, cored and chopped

Let raisins stand in 1/2 cup cider for 30 minutes.
Dissolve gelatin in 2 cups boiling cider. Let stand for 1 minute.
Add 3 1/2 cups cold cider.
Drain raisins, reserving liquid. Stir reserved liquid into gelatin mixture. Chill until partially set.
Add walnuts, apples and raisins.

**************************************** **************************************** ****************

DOUBLE APPLE SALAD

1 Golden Delicious Apple, diced
1 Red Delecious Apple, diced
1 tsp fresh Lemon juice
1 can (20 ozs) Pineapple Chunks, drained
1 cup Miniature Marshmallows
2/3 cup Coconut, flaked
1/2 cup walnuts, chopped
1/4 cup Raisins
1/4 cup Mayonnaise
2 Tbs Celery, thinly sliced

In a bowl, toss apples with lemon juice (this keeps them from turning brown). Add remaining ingredients and mix well. Cover and chill for at least 1 hour.

**************************************** **************************************** ****************

CANDY APPLE SALAD

1 package (3 oz) instant butterscotch pudding
1 cup dry roasted nuts
1 can (8 oz) crushed pineapple, undrained
1 cup mini marshmallows
3 cups chopped apples, unpeeled
1 container (8 oz) Cool Whip

Combine all ingredients and chill. Best made 2-3 hours ahead of time.

**************************************** **************************************** ****************

APPLE SALAD WITH PECANS (similar to a Waldorf salad)

Yield: 6 servings

5 medium Red Delicious apples
juice of 1 lemon
1/2 cup sliced celery
1/2 cup chopped pecans
1/2 cup raisins
1/3 to 1/2 cup mayonnaise
lettuce leaves

Wash apples; do not peel. Core apples and cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent discoloration.
Combine apples with celery, pecans, raisins, and mayonnaise. Serve on lettuce leaves.

Thanks for these Belle! I,m making one for Thanksgiving dinner and wasn,t real sure what all went in one.

Joygirl68, you're more than welcome, now you have a lot to chose from.

Hugs.