APPLES IN SALAD AND DRESSING 



When something firm and crisp is wanted in 

 salad, along with fruity flavor, apples are just 

 the thing. They make likable combinations 

 with more salad foods than most people ever 

 try. Salads in this section include meat, 

 cheese, fruits, and vegetables — even the onion, 

 for onion lovers. 



Don't let apples darken. Raw apple when 

 cut often darkens from exposure to air. Some 

 nuts also make raw apple darken, expecially if 

 the fruit has come in contact with iron in a 

 knife blade or chopper. 



So, when cutting apples for salad, protect 

 them from darkening by mixing the pieces 

 with fruit juice — lemon, orange, grapefruit, or 

 pineapple — before adding other ingredients. 

 Or, mix with salad dressing at once, for a pro- 

 tective coating. 



Some like it tart. To give a sharper tang 

 to a salad, especially if apples are mild in flavor, 

 use a tart oil dressing, lemon juice, or a sour 

 cream dressing. 



Jellied Waldorf salad 



Mix diced tart apples, chopped celery, and 

 nuts. Fold into a partially thickened gelatin 

 mixture. For 2 cups of the apple mixture, 

 use 1 package of gelatin dessert powder and 2 

 cups of water. Chill until firm. 



Fruit salad with onion 



Core unpared apples and slice in thin cross 

 sections. Arrange on salad greens with orange 

 slices and onion rings. Serve with a clear, 

 tart oil dressing. 



Apple slaw 



Moisten equal amounts of chopped apples 

 and finely shredded cabbage with sour-cream 

 dressing. 



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