MARINATED APPLE AND CELERY SALAD II
Sliced celery and fresh sweet red apple cubes marinated in a sweet, garlic and thyme red wine vinegar dressing!
1/3 c. peanut oil; I used Planter’s for peanut flavor; some peanut oils don’t actually have a discernible peanut flavor
2 T. red wine vinegar
2 t. sugar
1 lg. garlic clove, peeled and grated
1 t. peeled, finely chopped fresh ginger, or ¼ t. powdered ginger
½ t. poultry seasoning
¼ 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. sweet red apple, unpeeled, cut into quarters, cored, sliced lengthwise into ¼ inch wide slices, then crosswise into ½ inch cubes
In medium-sized mixing bowl combine first nine 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 apple cubes.
Cover and let set at room temperature for at least 1 hour before serving, stirring occasionally to bring the dressing up and over the celery and apple.
Notes: I like to serve this salad with Winter Vegetable Oven Roast.
Variation: Add 1/4 – 1/3 cup jumbo cashew, if desired. Very good combination.
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™.