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Triple A Salad – Asparagus and Apples

 

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Triple A Salad - Asparagus and Apples
 

 

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Recipe

Triple A Salad – Asparagus and Apples

I'd been putting off clearing out a cupboard in my house for quite some time. We had the cupboard doors replaced so I was forced finally to do it. What a wonderful trip down memory lane! Under old photographs, in-between books, wrapped in a tablecloth, I found a collection of recipes. Paging through it I found this recipe, which I immediately remembered and in fact regretted that I hadn't made in twenty-odd years. After all these years, I wouldn't want to regret not sharing it with you.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1 small purple onion, peeled and sliced (This gives the salad dressing a lovely pink tinge)
  • 1/2 tsp dry mustard powder
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 2 large apples (I use Pink Lady)
  • 8 0z fresh asparagus, cut into 1 inch slices
  • 14 0z baby spinach (any other spinach is too bitter)
  • 2 avocado pears, peeled and sliced
  • 1/2 cup dried cranberries

Directions

1.  Combine the honey, vinegar, onion, mustard, salt and oil in a glass bowl.
2.  Blend with a hand blender or in a food processor for about 2 minutes until well combined.
3.  Check for sweetness – you may prefer to add a little more honey.
4.  Chop up the apples (skin on) and immediately place them into the honey dressing to prevent them from going brown.
5.  Place the cut asparagus in a separate bowl and cover with boiling water.  Count to 10 and then discard the boiling water and immediately fill
     the bowl with ice-cold water.  Wait 10 seconds and discard that too.
6.  Place the spinach on a platter, followed by a layer of asparagus, half the apples in honey dressing, all the avocado and the other half of the
     apples.  Finally, top with the cranberries.

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

2 Responses to Triple A Salad – Asparagus and Apples

  1. Enjoyed reading about you in JNF publicatiom

  2. enjoyed reading about you in JnF peblication.

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