From Washington Recipes for Salads, Salsas and Garnishes Using Washington
Grown Apples and Pears
Be creative and combine different types of fruit
with contrasting color, texture and taste. Try ripened, chopped
red D'Anjous with Hosui
Asian Pears, chopped Jonagold
or Gala apples (or other fine
Fruit From Washington varieties) and add a touch of kiwi fruit.
Sweeten with honey or fruit juice concentrate or the popular herb
sweetener, stevia. Other herbs will provide accent flavors--try
sprinkling on your choice of finely chopped fresh lemon balm,
apple mint, one of the spicy varietals of basil and/or crystallized
1 small or 1/2 medium unpeeled, cored, apple sliced in small wedges
(a Hosui Asian pear makes a
fine substitute for the apple)
1 stalk celery, chopped fine
2-3 Tablespoons Miracle Whip®
Small amount fruit syrup, optional bit of diced canned fruit
Lemon or lime juice
Combine apple with celery. Dress with 2-3 Tablespoons Miracle Whip®
slightly thinned with small amount of light syrup from canned pears,
peaches or apricots. Optional to add a bit of canned fruit diced.
Mix in a few drops lemon or lime juice, to taste. Add handful of
raisins for added texture and color. Serves two.
Fruited Chicken Pasta Salad
Quick to make...uses up chicken leftovers...serves
6. Adapted from Quick and Healthy, Low-Fat Cooking (Edited by Jean
Rogers, Rodale Press, Inc., 1994)
3 c. rotelle pasta (tricolor makes a pretty salad)
1-1/2 c. cubed cooked chicken
1 c. cantaloupe, cubed
1 c. seedless grapes
1/2 c. drained crushed pineapple
1/2 c. diced apples or pears
2 T. raisins
1 c. plain yogurt
1 T. honey
1 T. apple cider vinegar
1/3 c. minced fresh mint
1/3 c. minced fresh parsley
1 small head lettuce, washed and torn
2 T. sunflower seeds
Cook the rotelle pasta in boiling water for 10 minutes or
until tender. Drain, rinse with cold water. Place cooled pasta in large
Add chicken and fruit. Toss well.
Make dressing in a small bowl by combining yogurt, honey
and vinegar. Whisk together. Stir in mint and parsley. Pour over salad
and toss again. Serve over a bed of lettuce. Garnish with sunflower seeds.
Apple and Lettuce Salad with
Herbed Fromage Blanc
Pears may be substituted for the apples!
1 medium head lettuce
2 cups chopped apples (or pears)
French baguette sliced 1/4-inch thick and toasted
Salt and pepper
1 red onion, sliced and seasoned with salt and pepper
3-4 oz. balsamic vinaigrette dressing
4 oz. fromage blanc
Brush sliced bread with olive oil and bake 8 minutes in
a 375°F preheated oven.
Wash and separate lettuce leaves. Core and chop apples or
pears. Thinly slice onion, cut into half-rounds and sprinkle with salt
and pepper. Toss lettuce with vinaigrette until leaves are coated. Add
fruit and sliced onions, toss again. Dish up onto salad plates. Spread
fromage blanc onto warm toasted bread. Arrange slices of toast on salad
plates. Sprinkle ground pepper on top of fromage blanc. (Recipe adapted
from Cowgirl Creamery)
Classic Cole Slaw
1 Granny Smith apple
1/2 medium green cabbage, halved lengthwise and sliced thin
1/2 medium red cabbage, halved lengthwise and sliced thin
2 carrots, shredded fine
1/2 c. mayonnaise
1 T. honey
2 t. cider vinegar
1/2 t. salt
Coarsely shred apple and mix with cabbage and carrots. In
a large bowl, whisk together mayonnaise, honey, vinegar and salt. Pour
over vegetables and toss well. Serves 8.
* 2 bananas, chopped
* 1/3 c flaked coconut
* 1/2 c chopped dates
* 2 pears, chopped
* 1 c cottage cheese
* 1/2 c mayonnaise
Toss with fruit
Confetti Pear Salad
From my favorite grocery stores weekly flyer.
8 c. assorted torn mixed salad greens
2 Bartlett pears, cored
3 cooked, skinned chicken breast halves, cut into strips
2 T. green onions or shallots, minced
1/2 c. walnut halves (optional)
1/4 c. crumbled blue cheese
Lay greens on platter; top with pears, cooked chicken, green onions
or shallots, and nuts. Top with cheese. Combine vinegar and oil
to taste; drizzle over salad. Serve with crusty bread, if desired.
Spinach, Pear and Pancetta Salad
1 c. diced pancetta*
1/3 c. minced shallots
3 T. Sherry wine vinegar
2 t. Dijon mustard
2 t. minced fresh thyme or 1 t. dried thyme
15 oz. spinach leaves, carefully washed
1/2 c. extra-virgin olive oil
2 Asian Hosui or Bosc
pears, halved, cored, thinly sliced
1 medium sized red onion, thinly sliced
1 head radicchio, separated into leaves
Sauté pancetta in nonstick skillet over medium heat until
crisp, about 6 minutes. Drain on paper towels. Pour drippings into
bowl. Add shallots, vinegar, mustard and thyme; whisk to blend.
Add oil; whisk again. Season with salt and pepper. Combine spinach,
pears, onion and pancetta in large bowl. Toss with enough dressing
to coat. Surround salad with radicchio leaves and serve. Serves
10. Preparation time about 30 minutes.
*Pancetta is a cured pork product, similar to bacon, but not
smoked, sold rolled and tied.
Apple Chicken Salad
An Heirloom Recipe from Apple Talk
Take six ripe apples and scoop out the centers; fill them with
cold cooked chicken, minced fine, seasoned with finely minced green
peppers and salt, with enough cream to moisten. Place apples in
a steamer and cook until almost tender. Put them on ice and serve
with mayonnaise on lettuce.
1/2 medium cabbage, trimmed, halved and cored
1/4 c. oil
salt and freshly ground pepper
2 apples, quartered and cored
juice of 1 lemon
1/2 lb. mixed grapes (red and green), halved and seeded
1/2 cucumber, peeled and cut into small strips
1/2 endive, thoroughly washed and drained (optional)
2/3 c. sour cream
3 T. lemon juice
1 T. sugar
salt and pepper
1 T. chopped parsley
Slice the cabbage finely with a sharp knife. Mix with oil and seasonings
and leave in the refrigerator for a couple of hours. Slice the apples
thinly and toss in lemon juice. Add the grapes and cucumber. Mix
the dressing ingredients together and add to the salad with the
cabbage. Toss thoroughly. Tear endive into pieces (if desired) and
mix into the salad. Spoon fruit slaw into a salad bowl and serve.
Great accompaniment with pork or turkey.
1 pound large red apples
2 dill pickles
1 medium onion
1/2 c. sugar
1/4 c. vinegar
Cut apples in half and core but do not peel. Put apples, pickles
and onion through grinder. Stir in sugar and vinegar. Serve well
chilled. Makes about 2 cups.
Mint Bosc Pear Garnish
Cut bosc pears in half and
core. Place pears in oven proof pan. Fill each half with a spoonful
of mint jelly. Heat under broiler. Serve with roast lamb or broiled
Glazed Fresh Pears
8 firm ripe pears
24 whole cloves
1/2 c. sugar
3/4 c. jelly, currant or apple
Approximately 3 c. water
2 cinnamon sticks
Peel pears, leave whole with stems attached. Stud each with three
cloves. Mix sugar, jelly, water and cinnamon. Heat to boiling point.
Place four pears in hot syrup, covering about three-fourths of each.
You may need to add more water. Cover and simmer about twenty minutes,
until pears are tender. Remove first batch of pears from syrup.
Repeat with remaining pears. Return all pears to the syrup and allow
to cool. Carefully remove pears, place in serving dishes and chill.
Makes eight servings.
Wash, core, and slice red apples.
Arrange apple slices and canned figs on bed of salad greens. Garnish
with seedless raisins or chopped dates. Serve immediately.
Onions and Apples - A hot relish
to serve with meat
Source: Woman's Day Collectors Cook Book,
Pub. E. P. Dutton & Co., Inc. 1960 (it was one of Grandma's
Put 2 cups sliced onion and 3 cups peeled sliced
apple in skillet with 2 tablespoons butter or bacon fat; cover;
simmer over low heat until apples are soft and onions tender (about
10 minutes). Season; add 2 tablespoons brown sugar, and serve with
meat. Serves 4.
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