Apple-Cranberry Salad

 

2/3

cup sugar

1/2

cup cider vinegar

1/2

teaspoon salt

1/4

teaspoon pepper

2

tablespoons canola oil

2

teaspoons grated gingerroot

3

Braeburn apples, cored, thinly sliced into rings

3

Granny Smith apples, cored, thinly sliced into rings

1

cup dried cranberries or cherries

1

cup coarsely chopped pecans, toasted

• 1 In 1-quart saucepan, heat sugar, vinegar, salt and pepper to boiling. Boil 1 minute; remove from heat. Cool completely. Stir in oil and gingerroot with wire whisk.
• 2 In large shallow glass dish, place apple rings in single layer. Pour dressing over apples and turn to coat with dressing. Cover; refrigerate at least 2 hours, turning occasionally.
• 3 Use slotted spoon to arrange apple rings on salad plates. Evenly sprinkle with cranberries and pecans. Drizzle with leftover dressing from dish, if desired.