CELERY AND APPLE SALAD WITH CIDER VINAIGRETTE
20 minutes and two steps is all it takes to toss together a colorful salad made using celery, apple and lettuce - a tasty side dish recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, beat all dressing ingredients with whisk until blended; set aside.
- In medium bowl, place lettuce, celery, apple and cranberries; toss with dressing. To serve, arrange salad on 4 plates. Sprinkle with walnuts and blue cheese. Serve immediately.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 13 g, TransFat 0 g
PARTRIDGE WITH APPLES
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes. Remove to a serving dish and keep warm.
- Meanwhile peel, core and halve the apples. Place them on a buttered baking dish flat side down. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft. Keep warm.
- Saute the bread in the remaining butter, remove and drain on paper towels. Add the livers to the pan and saute until pink. Remove them to a small bowl and mash them to a paste with salt and pepper. Spread the paste on the bread and keep warm.
- Add the Calvados or whisky to the pan, ignite and shake until the flame goes out. Pour this over the partridges and surround them with the apple halves and watercress.
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