Agriculture Reference
In-Depth Information
½ cup (63 g) chopped nuts (walnuts or sunflower seeds are best)
Combine apples, celery, dates, grapes, and lemon juice in large bowl. Blend together
honey, mayonnaise, salt, and cream and fold in nuts. Pour honey mixture over apple
mixture, gently toss, and refrigerate before serving. Makes 2 servings.
Company Coleslaw
6 cups (420 g) cabbage, shredded
2 cups (240 g) carrots, shredded
1 green pepper, chopped
½ cup (170 g) honey
½ cup (120 g) mayonnaise
½ cup (120 ml) white vinegar
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons (28 ml) fresh lemon juice
1 teaspoon (2 g) celery seed
Mix together cabbage and carrots. Mix in green pepper. Blend the rest of the ingredients
together in a separate bowl and pour over cabbage and carrots. Gently toss, cover, and
refrigerate overnight. Makes 6 to 8 servings.
Carrot Raisin Salad
3 cups (360 g) raw carrots, shredded
1 cup (165 g) seedless raisins
⅓
cup (75 g) mayonnaise or salad dressing
¼ cup (60 ml) milk
1 tablespoon (20 g) honey
1 tablespoon (15 ml) lemon juice
¼ teaspoon salt
Toss carrots with raisins. Blend together remaining ingredients to make dressing and
mix into carrot-raisin mixture. Refrigerate for about 30 minutes. Makes 8 servings.
