Return to Main Recipes Page/Return to Home Page

Match AllAny terms in Jewish Food List Archive Keywords:

Salad:
4 heads lettuce, washed, torn, and crisped
6 apples, cored and diced
3 11-ounce cans mandarin oranges, drained
1/2 head cabbage, shredded or chopped
1/2 to 1 cup raw carrot, shredded
1 5-ounce can drained water chestnuts, sliced, or walnuts

Dressing:
1 teaspoon salt
2 tablespoons wine vinegar
1 tablespoon prepared mustard
3/4 cup salad oil
1/3 cup honey
1 tablespoon onion, finely chopped
1 tablespoon poppy seeds (optional)

Make Salad:
Toss all together and moisten with dressing.

Make Dressing:
Combine salt, vinegar, and mustard; gradually add oil and honey until well blended. Add finely chopped onion and poppy seeds. Cover and chill.

Posted by Shelley Roth

Nutritional Info Per Serving: N/A