APPLE SALAD JULIENNE
3 red apples
2 medium green peppers
2 cups celery sticks
1/2 cup slivered blanched almonds
Salad greens
Chutney Dressing (recipe follows)
Do not peel apples. Cut into very thin sticks with red peel at either end. Drop at once into water in which lemon juice or ascorbic-citric acid powder has been added.
Cut green peppers and celery into very thin sticks. Drain apples thoroughly; combine with green pepper sticks, celery sticks and almonds. Toss to mix.
Place in a salad bowl lined with crisp salad greens. Serve with Chutney Dressing.
CHUTNEY DRESSING
1 cup mayonnaise
1/2 cup dairy sour cream
1/2 cup chutney, drained and chopped
Combine mayonnaise, sour cream and chutney. Mix well.
Makes 8 servings
Source: Always A-Peeling by Blue Jay Orchards
3 red apples
2 medium green peppers
2 cups celery sticks
1/2 cup slivered blanched almonds
Salad greens
Chutney Dressing (recipe follows)
Do not peel apples. Cut into very thin sticks with red peel at either end. Drop at once into water in which lemon juice or ascorbic-citric acid powder has been added.
Cut green peppers and celery into very thin sticks. Drain apples thoroughly; combine with green pepper sticks, celery sticks and almonds. Toss to mix.
Place in a salad bowl lined with crisp salad greens. Serve with Chutney Dressing.
CHUTNEY DRESSING
1 cup mayonnaise
1/2 cup dairy sour cream
1/2 cup chutney, drained and chopped
Combine mayonnaise, sour cream and chutney. Mix well.
Makes 8 servings
Source: Always A-Peeling by Blue Jay Orchards
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