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Apple Luncheon Salad

 Apple Luncheon Salad
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. -Au
4-6 ServingsPrep: 10 min. + chilling


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Apple Luncheon Salad (continued)

Wine (continued)