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Cranberry and White Cabbage Salad -Kerry Dunnington 5 cups white cabbage, shredded 1½ cups sliced celery, ¼-inch size pieces 1 large apple, chopped ⅓ cup dried cranberries ⅓ cup toasted sunflower seeds In a large bowl, combine cabbage, celery, chopped apple, cranberries and sunflower seeds. Toss the salad with the Apple Cider Celery Seed Dressing with just enough dressing to coat the ingredients. Serve immediately. 8 servings

Celery Seed Dressing ⅓ cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon freshly minced onion ¼ cup apple cider vinegar 1 cup canola or neutral oil 1 teaspoon celery seeds In a medium bowl, combine sugar, salt and dry mustard. Add onion and apple cider vinegar and whisk until sugar has dissolved. Slowly add oil and whisk until dressing thickens. Add celery seeds and whisk until well blended.

Transfer to a 2-cup jar with a tight-fitting lid and serve immediately or refrigerate until serving time. Allow the dressing to come to room temperature before using. Shake well prior to using. Yield: About 1½ cups


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