Thursday, December 6, 2012


This is a recipe I got from a 2007 Oxmoor House publication.

1 cup mayonnaise
1 tsp lemon juice
1/2 tsp salt
6 Granny Smith apples, unpeeled, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup orange-flavored dried cranberries
1/2 cup finely chopped red onion
1 1/2 cups pecan pieces, toasted
2 heads radicchio, washed, leaves separated

In a medium bowl, combine the mayonnaise, lemon juice, and salt; stir together well.

In a large bowl, toss the apples, celery, radishes, cranberries, and onion; add the mayo mixture and toss to coat.

Fold the toasted pecans into the salad.

Line a salad bowl with the radiacchio leaves and place salad in the center.  To use individual serving plates/bowl, place leaves on plate and top with servings of the salad.

Yield: 10 servings

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