with Granny Smith apples, dried apricots and raisins!
Makes 4 cups

1/2 c. vegetable oil
1/4 c. red wine vinegar
2 T. nondairy liquid creamer
3 T. sugar
1 T. mild curry
1 t. salt
several dashes black pepper, preferably freshly ground
1/2 t. celery seed
1/4 t. ground allspice
1 t. fresh ground ginger puree
3 Granny Smith apples, peeled, cored and cut into 3/8-1/2 inch cubes
1 c. sliced celery, cut on the diagonal into 1/8-1/4 inch thick slices
1/2 c. diced dried apricots
1/2 c. brown raisins

In small mixing bowl combine first ten ingredients. Stir with fork or wire whisk till thoroughly incorporated. Add apples, celery, apricots and raisins. Fold into dressing till well coated. Serve at once or refrigerate, covered, till ready to serve.

Notes: Serves well on a buffet, as a side salad dish or as a light lunch heaped on a lettuce leaf. This fruit salad can be served all year round.

If you can’t find ginger puree in the market, substitute 1 teaspoon fresh grated. Peel before grating. Though fresh is best with this recipe, 1/4-1/2 teaspoon ground will do in a pinch.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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