This salad goes well with all meats—it's especially good at barbecues—and fish. I recently served it at the Prayer Brunch of our local women's club.
After 55 years of marriage, I'm a wife, mother, grandmother and great-grandmother doing the things I like to do...and cooking's on top of that list!
2 medium oranges, peeled and cut into bite-size pieces
2 medium red apples, chopped
1 cup seedless red grape halves
1/4 cup dried currants
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup chopped pecans, toasted
In a large bowl, toss cabbage, oranges, apples, grapes and currants; cover and refrigerate. In a small bowl, combine the mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad.