with Granny Smith apples, dried apricots and raisins!
Makes 4 cups

1/2 c. vegetable oil
1/4 c. red wine vinegar
2 T. nondairy liquid creamer
3 T. sugar
1 T. mild curry
1 t. salt
several dashes black pepper, preferably freshly ground
1/2 t. celery seed
1/4 t. ground allspice
1 t. fresh ground ginger puree
3 Granny Smith apples, peeled, cored and cut into 3/8-1/2 inch cubes
1 c. sliced celery, cut on the diagonal into 1/8-1/4 inch thick slices
1/2 c. diced dried apricots
1/2 c. brown raisins

In small mixing bowl combine first ten ingredients. Stir with fork or wire whisk till thoroughly incorporated. Add apples, celery, apricots and raisins. Fold into dressing till well coated. Serve at once or refrigerate, covered, till ready to serve.

Notes: Serves well on a buffet, as a side salad dish or as a light lunch heaped on a lettuce leaf. This fruit salad can be served all year round.

If you can’t find ginger puree in the market, substitute 1 teaspoon fresh grated. Peel before grating. Though fresh is best with this recipe, 1/4-1/2 teaspoon ground will do in a pinch.

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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