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Apple Luncheon Salad Recipe

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Meet the Cook: Served with fresh bread, this makes a nice light meal. I've also used this recipe for entertaining, and it has always been a success at potluck dinners. While it's a delicious way to use up leftover beef, I sometimes serve it with cold ham and cheese instead. The parents of one son, my husband (a good cook who adds his input to my recipes) and I have two grandchildren. -Audrey Marsh, Arva, Ontario

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Apple Luncheon Salad Recipe

Prep: 10 min. + chilling

Yield: 4-6 Servings

10 10

Ingredients

3 cups diced apples
1 cup julienned cooked roast beef
1 cup thinly sliced celery
4 green onions, thinly sliced
1/4 cup minced fresh parsley
1/3 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves

Directions

In a bowl, combine the first five ingredients. In a small bowl, combine oil, vinegar, garlic, salt and pepper; mix well.
Pour over apple mixture; toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce. Yield: 4-6 servings.

Nutritional Facts 1 serving (calculated without lettuce) equals 196 calories, 13 g fat (2 g saturated fat), 21 mg cholesterol, 227 mg sodium, 10 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Apple Luncheon Salad in Country Woman September/October 1997, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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