Apple and vegetable salad Essay

Apple and Vegetable Salad

For prettiest presentation, add the salad dressing at the table. 3
large carrots 2 large green apples, cored and sliced 3 tablespoons lemon
juice 2 small zucchini, ends trimmed and thinly sliced 1 large tomato,
cored and cut in wedges 1/4 cup minced chives or green onions 1/4 cup
raisins Blue cheese dressing (recipe follows)

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Peel and coarsely shred carrots. In a shallow 2-1/2- to 3-quart
bowl, make a layer of carrots. Mix apples with lemon juice and arrange
on top of carrots. Cover apples with zucchini and tomato, arranging
decoratively. Sprinkle salad with chives and raisins. Serve, or cover
and chill up to 4 hours.

Pour dressing over salad and mix with salad fork and spoon until
all ingredients are coated. Serves 6 to 8.

Blue cheese dressing. Stir together until well blended 1/2 cup
each mayonnaise and sour cream, 1/4 cup crumbled blue cheese, 2
tablespooons lemon juice, and 1 tablespoon chopped fresh dill or 1/4
teaspoon dry dill weed.


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