| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 2 |
tb |
Lemon juice |
| 2 |
|
Cored and cut in half firm |
|
|
Ripe bosc/anjou pears |
| 2 |
|
Cored and cut in 1/2-in |
|
|
Pieces celery stalks |
| 2 |
|
Tart green apples cut |
|
|
Lengthwise then in 1/2-in |
|
|
Pieces |
| 2 |
|
Peeled and cut in 1/4-in |
|
|
Dice carrots |
| 1 |
c |
Walnut halves |
| 1 |
c |
Golden raisins |
|
|
Lime mayonnaise |
| 1 |
tb |
Chopped fresh mint |
| 2 |
tb |
Sunflower seeds |
INSTRUCTIONS
Mix water and lemon juice in a large bowl. Toss in pears and apples; let
rest for 10 minutes. This will prevent discoloration. Drain fruits,
discarding liquid, pat dry and return them to bowl. Add celery, carrots,
walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1
hour. Before serving, mix well and sprinkle top with mint and sunflower
seeds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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