Raw Apple, Pear, Pecan Salad

Raw Apple, Pear, Pecan Salad

Aunt Elisa’s Favorite Salad Dressing Reading Raw Apple, Pear, Pecan Salad 2 minutes Next Colonial Bread

This recipe, using god made fruits and vegetables, comes from Rhonda's book Hallelujah Holiday Recipes - From God's Garden. Here's a delightfully fruity salad from page 83. It's chunky, delicious and oh so easy to make. Sweet, savory, and juicy! A refreshing way to taste one last bit of summer. Enjoy an easy vegan diet with this salad recipe:

Ingredients

3 celery ribs (chopped fine)

2 Red Delicious apples (peeled and chopped into small pieces)

1 Golden Delicious apple (peeled and chopped into small pieces)

1 pear (peeled and chopped into small pieces)

1 lemon (juice from)

1 orange (juice from)

1/4 cup medjool dates (chopped into small pieces)

1/2 cup raw pecans (chopped into small pieces)

Directions

Place chopped apples and pear in bowl and pour lemon and orange juice over fruit to keep it from turning brown. Stir to coat all, and allow to marinate for 10 minutes. Drain, saving juice.

While the fruit is soaking, chop dates. Add the chopped dates, along with the celery and half of the chopped pecans to the drained fruit.

DRESSING

Directions

Make dressing by combining the other half of the pecans in a food processor with the reserved orange and lemon juice and puree into a nut butter sauce. Add puree to the salad and stir to blend flavors. Serve on a bed of deep green lettuce. ENJOY!

Ingredients

3 celery ribs (chopped fine)
2 red delicious apples (peeled and cut into small chunks)
1 golden delicious apple (peeled and cut into small chunks)
1 pear (peeled and cut into small chunks)
Juice of one lemon
Juice of one orange
¼ cup dates (chopped)
½ cup pecans (chopped)

Directions

1. After preparing the first four ingredients, add dates and half of the pecans, and pour half of the lemon/orange juice over the celery, apples, pear, dates and pecans, stir to coat,
2. Set aside while preparing the dressing. Make dressing by combining the other half of the pecans with the reserved lemon/orange juice and puree into a nut butter sauce.
3. Add puree to the salad and stir to blend flavors.
4. Serve on a bed of leaf lettuce. ENJOY!

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