Serves 4 to 6
This delicious salad combines the crisp delights of fresh apples with brilliant flavor and color of beets. It is excellent any time of year but it makes a colorful addition to your holiday table.
1/3 cup cider vinegar
1/4 cup olive oil
1 tablespoon sweet and hot brown mustard
1 tablespoon minced fresh dill weed or 1/2 teaspoon dry
Combine all ingredients, blend well and set aside.
4 Granny Smith or other green skinned apples
1, 16-ounce can julienne beets, drained
2 or 3 green onions, sliced on the diagonal
1/2 cup walnut pieces
Salt and fresh coarse ground black pepper to taste
Crisp lettuce leaves
1 red-skinned apple
Core the apples and cut into quarters, then slice thinly. Combine with the beets and green onions. Add the dressing and toss gently. Season to taste with salt and pepper. Chill. To serve line a serving dish with crisp lettuce leaves. Place the chilled salad on the leaves. Sprinkle with walnut pieces. Cut several thin slices from the red apple and use to garnish along with a sprig of fresh dill or mint. Serve chilled.