colonial apple salad
- Categories
- Salad
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 | Egg |
| ¼ teaspoon | Salt |
| ¼ cup | Vinegar |
| 1 cup | Boiling water |
| 1 teaspoon | Vanilla |
| 4 larges | Delicious apples |
| ½ cup | Chopped celery |
| ½ cup | Chopped nuts (pecans or walnuts) |
Cream sugar, salt and egg until light and fluffy. Add vinegar and boiling water. Cook in a 2 quart stainless steel pot until thick. This mixture boils up rapidly and should be stirred frequently. When it is done it will begin to stick to the pot. Remove from heat and set aside to cool.
Peel and chop apples, celery and nuts. Add to the cooked dressing. Toss until the ingredients are well-coated.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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