Today, let's gather the ingredients for an autumn salad.
We made this fruity salad for a couple of gatherings in September. It was the perfect September salad with its seasonal apples and grapes. But I think we'll bring it into October...at least one more time. It is a pleasant blend of tart and sweet fruit with a savory twist.
APPLE · GRAPE · CELERY SALAD
original recipe from Everyday Food magazine, September 2007
1/4 cup chopped pecans
2 celery stalks, thinly sliced on the diagonal
1 Granny Smith apple, thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white wine vinegar
1 tablespoon olive oil
coarse salt and ground pepper
* * *
Preheat oven to 350 degrees.
Spread pecans on a rimmed baking sheet, and bake until lightly browned (about 4 minutes).
In a large bowl, combine celery, apples, grapes, pecans, vinegar, and oil.
Add salt and pepper to taste. Garnish with celery leaves, if desired.
This is day 8 in the series gather. Click ~here~ to see more.