Apple and vegetable salad.
For prettiest presentation, add the salad dressing at the table. 3 large carrots 2 large green apples, cored and sliced 3 tablespoons lemon juice 2 small zucchini, ends trimmed and thinly sliced 1 large tomato, cored and cut in wedges 1/4 cup minced chives or green onions 1/4 cup raisins Blue cheese dressing (recipe follows)
Peel and coarsely shred carrots. In a shallow 2-1/2- to 3-quart bowl, make a layer of carrots. Mix apples with lemon juice and arrange on top of carrots. Cover apples with zucchini and tomato, arranging decoratively. Sprinkle salad with chives and raisins. Serve, or cover and chill up to 4 hours.
Pour dressing over salad and mix with salad fork and spoon until all ingredients are coated. Serves 6 to 8.
Blue cheese dressing. Stir together until well blended 1/2 cup each mayonnaise and sour cream, 1/4 cup crumbled blue cheese, 2 tablespooons lemon juice, and 1 tablespoon chopped fresh dill or 1/4 teaspoon dry dill weed.
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|Date:||Mar 1, 1985|
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