Wednesday, February 7, 2018


This fruit salad was like a special treat I made recently for dinner. I really don't know why I don't make fruit salads more often. Seems like we just generally eat fruit as snacks during the day, but it is nice to sorta "splurge" ever once in a while.

This one from DeLoris Nance of Auburn, Washington was in the Cooking for One or Two section of Taste of Home 2003 Annual Recipes cookbook. I hadn't cooked dinner in several weeks and cooked so much that evening that even though this recipe was for two, we had leftovers from it (that we enjoyed the next day). So it was a special treat for us two days in a row.


1       medium apple, chopped
1       celery rib, chopped
1/2    cup dried cranberries
1/3    cup mayonnaise (I used salad dressing)
1       tablespoon sugar (I used stevia)
2       teaspoons lemon juice

In a mixing bowl, combine the apple, celery, and cranberries.

In a small bowl, combine the salad dressing, sugar, and lemon juice.

Pour mixture over apple mixture and
toss gently to combine.

Cover and refrigerate before serving.

When ready to serve, transfer to serving bowl and serve.

Serves 2 generous servings.

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