| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
| 2 |
sm |
Sweet onions – (abt 4 oz ea); chilled |
| 2 |
sm |
Firm tart apples – (3/4 lb); chilled |
| 2 |
tb |
Cider vinegar |
| 1 |
ts |
Granulated sugar |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Celery seeds -; (about) |
| 1 |
pn |
Ground red; (cayenne) pepper (big pinch) |
| 1/4 |
c |
Buttermilk |
| 2 |
tb |
Corn oil |
| 1/4 |
ts |
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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