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, especially 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 
a 3-ounce package of flavored gelatin 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. 
