Apple Luncheon Salad Recipe

4.5 3
Apple Luncheon Salad Recipe
Apple Luncheon Salad Recipe photo by Taste of Home
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Apple Luncheon Salad Recipe

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4.5 3
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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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

1 each: 196 calories, 13g fat (2g saturated fat), 21mg cholesterol, 227mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 9g protein.

  • 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
  1. In a bowl, combine the first five ingredients. In a small bowl, combine oil, vinegar, garlic, salt and pepper; mix well.
  2. Pour over apple mixture; toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce. Yield: 4-6 servings.
Originally published as Apple Luncheon Salad in Country Woman September/October 1997, p29

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