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cup cider vinegar
tablespoons canola oil
teaspoons grated gingerroot
Braeburn apples, cored, thinly sliced into rings
Granny Smith apples, cored, thinly sliced into rings
cup dried cranberries or cherries
cup coarsely chopped pecans, toasted
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.
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.
Use slotted spoon to arrange apple rings on salad plates. Evenly sprinkle with cranberries and pecans. Drizzle with leftover dressing from dish, if desired.
Dress up this festive salad by garnishing with mixed baby greens.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Fruit; 1 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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