APPLE-CRANBERRY SALAD
Great salad you can serve on the side of a main dish or add roasted chicken and have as a meal! Chopped Belgian endive and radicchio can be substituted for the baby greens if you prefer a more exotic twist on salad recipes.
Provided by Lisawas
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
- Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 21.5 g, Cholesterol 6.3 mg, Fat 18.6 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 160.5 mg, Sugar 14.4 g
CRAN-APPLE WALDORF SALAD
A small-quantity salad can still be special, as this recipe proves. "I like the crisp apple, crunchy celery and chewy dried cranberries in a delightful dressing," says DeLoris Nance from Auburn, Washington.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a serving bowl, combine the apple, celery and cranberries. In a small bowl, combine mayonnaise, sugar and lemon juice. Pour over apple mixture and toss gently to coat.
Nutrition Facts : Calories 186 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 5g fiber), Protein 0 protein.
CRAN-APPLE SALAD
This tart and tasty salad goes so wonderfully with lots of different meals. Folks will think you slaved over it, but with less than five ingredients, preparation takes only minutes! Crunchy walnuts, celery and apples are special way to dress up canned sauce. -Lucille Foster Grant, Nebraska
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Combine the cranberry sauce, apple and celery. Cover and refrigerate until serving. Stir in walnuts just before serving.
Nutrition Facts : Calories 183 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
CRAN-APPLE PIE
We captured the flavor and splendor of fall in this pretty lattice fruit pie.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes. Place lard and butter in a separate bowl; freeze 30 minutes. Place flour mixture in a food processor; pulse until blended. Add lard and butter; pulse until mixture is the size of peas., Transfer flour mixture to a large bowl. Mix together egg yolk and 10 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough into thirds. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. , In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining 2 tablespoons juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Pour fruit filling into crust. , Roll out another portion of dough; make a lattice crust. Place over filling. Trim and seal edge. Roll out remaining portion of dough to a 14x4-in. rectangle. Cut four 14x1/4-in. strips. Place 2 strips side by side; twist together. Repeat with remaining 2 strips., For decorative cutouts, cut remaining dough out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Combine egg and milk; lightly brush lattice and edge of crust with egg mixture. Place twists along edge of pie crust, pressing lightly to adhere. Overlap cutouts on the lattice and along edge of pie. Refrigerate pie until crust is well chilled, about 30 minutes., Preheat oven to 400°. Brush cutouts with egg mixture. Cover edges loosely with foil coated with cooking spray. Bake 20 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 489 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 307mg sodium, Carbohydrate 67g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
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