Return to Content

Apple and Beet Salad

Apple and Beet Salad
0 votes, 0.00 avg. rating (0% score)
by

Yield: 6 to 8 servings

Ingredients:

  • 1 large celery heart
  • 2 medium beets, cooked
  • 1 large green apple
  • 1 head endive
  • 1 small head Boston lettuce
  • 3/4 cup walnut halves
  • 2 scallions, thinly sliced
  • Basic Vinaigrette

Instructions:

Cut the celery heart, beets, and apple into 1/4-inch cubes. Wash the greens, drain well, and tear into bite-size pieces. Combine all ingredients in a salad bowl. A few minutes before serving, pour Basic Vinaigrette over the salad and toss.

Updated Thursday, May 8th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2