Crunchy toasted Peanuts and sweet apples are popular for snacks and simple desserts- and they're great in salads, too, as this winning main-dish slaw proves. Another time, you might try it with toasted almonds or walnuts in place of pecans, or with another favorite apple variety. Serve with hot buttermilk biscuits.
1 tablespoon butter or margarine
1/2 cup pecan halves
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium-size Red Delicious apple (about 6 oz.), cored and diced
2 cups shredded cabbage
1 1/2 cups shredded cooked chicken
1 jar (about 2 oz.) dices pimentos, drained
1 can (about 2 1/2 oz.) sliced ripe olives, drained
1/4 cup thinly sliced celery
Salt
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1. Melt butter in a small frying pan over medium heat. Add pecans and stir occasionally until nuts are a darker brown (about 5 minutes). Drain on paper towels.
2. While nuts are toasting, combine mayonnaise, lemon juice, mustard, sugar, and pepper in a large bowl. Beat to blend smoothly.
3. To dressing, add apple, cabbage, chicken, pimentos, olives, and celery; mix well. Season to taste with salt; sprinkle with pecans.
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makes 4 servings
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