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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Good Housekeeping's web site. I like the addition of pomegranate seeds and the watercress garnish for added texture & color. An old fashioned side, updated for your holiday table. Ingredients:
1 medium lemon |
1/2-2/3 cup reduced-calorie mayonnaise |
1/4 teaspoon celery salt |
1/4 teaspoon white pepper |
1/4 teaspoon ground cardamom |
2 large mcintosh apples |
2 large pears |
1/2 lb seedless grapes |
2 cups finely sliced celery hearts, with leaves (i like less) |
1 bunch watercress |
2/3 cup stilton cheese or 2/3 cup gorgonzola, crumbled |
2/3 cup filberts, coarsely chopped or 2/3 cup walnuts or 2/3 cup black walnut, coarsely chopped |
1 pomegranate, seeds only |
Directions:
1. Spoon 1/2 cup mayonnaise into a large bowl; stir in juice of one lemon and add all spices. I also add a generous teaspoon of lemon zest.
2. Cut unpeeled apples and pears into 1 chunks; cut each grape in half.
3. Stir apples, pears, grapes and celery into dressing mixture, cover and refrigerate at least one hour. Taste salad and stir in a bit more mayonnaise if needed until fruit is well dressed.
4. To serve, line a pretty platter with watercress. Stir cheese and nuts into fruit mixture, spoon salad over watercress and sprinkle with pomegranate seeds.
5. Garnish with celery leaves or a sprig of watercress.
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