Red and green apple cubes, golden raisins and fresh ginger sticks tossed with a sweet lime and white Balsamic pecan and molasses dressing! 

Makes almost 2 cups dressing and 6 cups salad

Make Pecan Dressing first:

1/2 c. white Balsamic vinegar

3 T. fresh lime squeeze

1 c. pecan halves

1/2 c. unsulphured black strap molasses

1/4 c. water

1 t. salt

Combine all ingredients in food processor or blender, then process till as smooth as you like. I prefer teeny bits in mine. Set aside.

Salad ingredients:

1 lg. green apple, cored and cut into 1/2-3/4 inch cubes

5 med. size red apples (I used Mcintosh and Cortland), cored and cubed

1 c. golden raisins

1 thumb-size piece of fresh ginger, peeled and cut into matchstick size pieces

fresh cilantro sprigs – optional garnish

Combine salad ingredients in large bowl. Pour as much dressing as you want over all and toss to evenly coat.

If desired, garnish with lots of fresh cilantro sprigs, then serve immediately.

Notes: Because we didn’t add any oil to the dressing, you’ll see how nicely the dressing hugs the apples. I had about 1/2 cup leftover dressing, that I spooned over each serving as Steve and I ate it.

Serve alone or on a buffet.


By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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