Sunday, October 23, 2011

Local Apple Salad

During the fall, I make this just about every day to pack in my lunch.  This recipe is easily adapted to anything you might have on hand. I've added 1/2 cup of sliced grapes, a handful of raisins, a sprinkle of cinnamon. If I don't have walnuts, I'll use almonds.  For me, the key ingredients are the apples, vinegar and ginger.  The vinegar keeps the apples from turning brown, so you can make this salad ahead. It's easily doubled if you're making the salad for more than one person.

1 local, tart eating apples (McConnell's Farm Jonagolds are particularly good with this!). Core the apples (but don't peel) and cut into 1/2 inch dice
1 tablespoon cider vinegar
1  rib celery, cut in 1/4 inch dice
1/4 cup walnuts, toasted and chopped
1 tablespoon fresh ginger, finely grated
1/4 teaspoon salt
1 tablespoon olive oil
1-2 tablespoons of honey (I use fall honey for this)
Toss the vinegar with the chopped apple.  Toss in the celery and walnuts, add the ginger, salt and olive oil and mix to combine.  Drizzle the honey over and mix to combine.This makes about 1 cup of salad and is easily doubled if you're making it for two.

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