|The River Cottage Meat Book|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world.
Results 1 - 10 of 161 for apple raisin salad
Simmer raisins 5 minutes in ... peel and dice apple. Add grated ... raisins. Blend with 2 tablespoons mayonnaise. Serve chilled on lettuce leaves. 2-4 servings.
In a large bowl, combine the apples, pineapple tidbits, celery, pecans and raisins. In a ... the sour cream, salad dressing, sugar and ... dressing for less calories.
Wash apples well and cut ... well. Mix apples with raisins and cabbage. Add salad dressing and salt. Mix lightly. Chill before serving. Makes 6 servings.
Pour boiling water over raisins and let stand ... Wash and dry apples. Remove cores ... carrots, apples and sour cream. Serve on lettuce leaves. Serves 6.
Combine apple, carrots and raisins in bowl. Add mayonnaise and pineapple; mix well. Chill until serving time. Serve on lettuce lined plate.
Cut the apple into 1/3 inch ... pieces. Add the carrot, yogurt and the raisins to the apple and toss to combine. After spoon it into an insulated container.
Combine the cottage cheese with the carrot, apple, raisins and walnuts. Serve on a bed of lettuce leaves. Makes 4 servings.
Prepare fruit and vegetables. Mix all ingredients in bowl. Chill in refrigerator for 2 hours.
Fruit and vegetables: Mix all ingredients together. Dressing: Mix all ingredients and add to fruit and vegetables. Chill for about 2 hours before ...
Mix and eat! Double the ingredients for a large batch.
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