Apple Grape Salad Recipes

Steps:

• In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature. , In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

Steps:

• Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
• Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

Steps:

• In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Arrange salad greens on individual salad plates; top with apple slices, grapefruit sections and pomegranate seeds. Serve with dressing.

Steps:

• In a large bowl, combine the broccoli, apples, grapes, raisins, pecans and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.

Steps:

• Place chicken, grapes, celery apple and nuts in a bowl. Mix together mayonnaise, lemon juice and curry and fold into chicken mixture. Serve on a lettuce leaf or on a croissant.

Steps:

• Chop the cooked boneless skinless chicken breasts into bite size pieces.
• Core and chop the apple into bite sized pieces.
• Cut the grapes into halves.
• In a large bowl mix chicken, chopped apple, halved grapes, mayo, and walnuts. Mix well.
• Season to taste.
• Fill pita pockets 2/3 full with mixture.
• Top with a little shredded cheddar cheese.
• Bake on a cookie sheet at 350 degrees for approximately 10 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
• In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

Steps:

• In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
• Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.