“Apple Variant,” pigment emulsion lift print on fawn colored Folio paper, 9” x 12”

Taylor, Mary

Apple Salad

Feeds 6-8 as main course, 12 as a side dish.
The simplest recipe ever, pick the perfect apple and eat it!
Apples are a consistent winner and should be included in every
person’s diet. There are 1,000s of varieties and once you know how
to choose a good apple you will enjoy experimenting with them.
To select the perfect apple in the market, pick it up; the skin should
be taut, inspect the blossom end (opposite the stem); it should be
closed and possibly still a little green. If the blossom end is open
or discolored it is likely the apple is old and not tasty. It may still
be good enough for cooking but not for eating raw. If you insist
on mixing it up, then slice with a knife and serve with cheese and/
or peanut butter or make an apple salad. Never purchase waxed
apples, buy organic and eat the skins too. Non-organic apples
should be peeled before eating or scrubbed with soap and water,
then rinsed thoroughly.
12 – 16 ounces of fresh spring greens, romaine lettuce or
whatever lettuce you enjoy
2 -3 cored and chopped fresh crisp apples (peeling is optional)
½ cup dried cranberries
¼ cup raisins (whatever variety you enjoy)
¾ cup (1 – 2 ribs) chopped celery
½ cup broken walnut pieces or pecans
½ cup good blue cheese
Dress with your favorite balsamic vinaigrette or blue cheese dressing
lightened with rice wine or cider vinegar.