| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables, Apples |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Cider |
| 1/2 |
ts |
Salt |
| 3 |
|
Granny Smith apples |
| 2 |
c |
Carrots; finely shredded |
| 1 |
|
Sweet red pepper; fine chop |
| 1 |
tb |
Scallion greens; minced |
|
|
Sugar; to taste (opt) |
INSTRUCTIONS
Combine lemon juice, cider and salt in a non-reactive bowl.Peel an apple
and grate it into the bowl,using the graters large holes so you get shreds
rather than pulp.Discard core.Stir to coat shreds with the dressing so they
don't brown,then repeat with the remaining apples.. Toss the carrots,red
pepper and chives.The salad tends to clump,so a large fork works better
than a spoon.Let it sit for 10 minutes or so to develop flavor,then add
sugar to taste.The amount needed will not be constant,since carrots and
apples both vary greatly in sweetness.Makes 6 to 8 servings..
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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