Grape Apple Salad Food

APPLE, GRAPE, AND CELERY SALAD

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
• In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

APPLE GRAPE SALAD

Steps:

• In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature. , In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

APPLE GRAPE SALAD

Steps:

• 1. Pare, core and dice your apples, combine with the grapes. Blend sour cream and mayonnaise; Add half of this mixture to apples and grapes.
• 2. Mix well; heap on water cress or other salad greens, top with remaining dressing and sprinkle with walnuts.
• 3. *** You can add diced Chicken or Turkey and dried cranberries to change it up for a delicious sandwich spread too.

APPLE GRAPE BROCCOLI SALAD

Steps:

• In a large bowl, combine the broccoli, apples, grapes, raisins, pecans and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

CHICKEN APPLE GRAPE SALAD

Steps:

• Chop the cooked boneless skinless chicken breasts into bite size pieces.
• Core and chop the apple into bite sized pieces.
• Cut the grapes into halves.
• In a large bowl mix chicken, chopped apple, halved grapes, mayo, and walnuts. Mix well.
• Season to taste.
• Fill pita pockets 2/3 full with mixture.
• Top with a little shredded cheddar cheese.
• Bake on a cookie sheet at 350 degrees for approximately 10 minutes or until cheese is melted.

GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE

Steps:

• Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

APPLE GRAPE SALAD

Steps:

• In a large bowl combine all ingredients.

GRAPE APPLE SALAD

Steps:

• soften gelatin in 1/4 cup water for 5 minutes. Heat in a small saucepan over low heat stirring constantly until dissolved.
• Add apple juice. Chill until mixture begins to thicken.
• Stir in fruit and celery. Pour into a serving bowl or 3-cup mold. Chill until set.

APPLE, ENDIVE, AND GRAPE SALAD

Steps:

• In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
• Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.