| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | St. Louis | Post1, St. louis p | 4 | Servings |
INGREDIENTS
| 2 | Sweet onions -, abt 4 oz | |
| ea chilled | ||
| 2 | Firm tart apples -, 3/4 lb | |
| chilled | ||
| 2 | T | Cider vinegar |
| 1 | t | Granulated sugar |
| 1/8 | t | Salt |
| 1/4 | t | Celery seeds -, about |
| 1 | pn | Ground red, cayenne pepper |
| big pinch | ||
| 1/4 | c | Buttermilk |
| 2 | T | Corn oil |
| 1/4 | t | Worcestershire sauce -, to |
| 1/2 tspn |
INSTRUCTIONS
Peel onion; halve lengthwise, through stem. Cut halves crosswise in thin slices. Separate layers and place in bowl. Quarter apples and core them. Cut quarters crosswise into paper-thin slices; toss with onions. Combine vinegar, sugar, salt, celery seeds and cayenne; stir to dissolve. Add buttermilk and stir; add oil gradually, beating with whisk to blend. Add Worcestershire to taste. Toss with apples and onions. Chill until serving. Yields 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 This crisp salad is from "Uncommon Fruits and Vegetables," by Elizabeth Schneider (Harper and Row, 1986) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 140
Total Fat: 15.9g
Cholesterol: 21.2mg
Sodium: 430.9mg
Potassium: 140.5mg
Carbohydrates: 17.8g
Fiber: 1g
Sugar: 6.8g
Protein: 7.3g