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A.W. Tozer

Celery-apple Salad With Currants

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CATEGORY CUISINE TAG YIELD
Fruits, Grains Fruits, Salads 6 Servings

INGREDIENTS

1/2 c Dried currants
1 Large Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts, cracked
in large pieces
2 T Walnut oil
Lemon juice

INSTRUCTIONS

~---------------------OR---------------------------  :          --
Champagne vine  :          Salt  :          Freshly ground pepper  IF
THE CURRANTS ARE HARD, cover them with warm water and set them  aside
to soften while you cut the celery and apples. When they're  soft,
after 10 minutes or so, drain them and squeeze out the water.  Separate
the stalks of celery and peel the tougher outer stalks.  Slice the
celery into thin pieces, straight across or at an angle.  Cut the
apples into quarters or sixths if they're large and thinly  slice them
crosswise. Finely chop the celery leaves and the parsley  and crack the
nuts. Combine the celery, apples, currants, celery  leaves, parsley and
walnuts in a bowl. Toss them with just enough  walnut oil to coat
everything lightly. Add the lemon juice or vinegar  to taste, salt
lightly, season with pepper and toss again.  DEBORAH MADISON - PRODIGY
GUEST CHEFS COOKBOOK

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 7.2mg
Potassium: 137.7mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 8.5g
Protein: <1g


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