Tiny cuts of crisp celery and sweet juicy apple marinated in a spicy sweet oil and vinegar dressing with a splash of Cream sherry wine!

Serves 6

1/3 c. peanut oil (I used Planter’s for good peanut flavor)

2 T. apple cider or red wine vinegar

1 T. Cream Sherry wine

2 t. sugar

1 lg. garlic clove, peeled and grated

1 t. peeled, finely chopped fresh ginger or 1/4 teaspoon powdered ginger

1/2 t. poultry seasoning

1/4 t. dried thyme, crushed

dash red cayenne pepper

salt to taste

2 c. sliced celery, 3/16 inch wide, on a slight slant

1 lg. red, sweet apple, unpeeled, cut into quarters, cored, and sliced into 1/4 inch wide slices, then crosswise into 1/2 inch pieces

In medium-sized mixing bowl combine first ten ingredients. Stir briskly with fork or wire whisk till thickened.

Add celery and apple to dressing and stir and fold to coat, being careful not to break the apple pieces. Cover and set at room temperature for at least one hour before serving, stirring occasionally to bring the dressing up over the celery and apple.

Notes: I like to serve this salad with roasted winter vegetables: carrots, turnips, potatoes, cabbage and onion, or on a buffet. It also goes well with baked beans and/or stuffing.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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