"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranapple Green Salad Recipe

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This recipe for Cranapple Green Salad, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Broderick
Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Romaine for 6 or 8, torn into bite size pieces
1 cup dried cranberries
2 green apples, chopped
4 oz blue cheese crumbles
1 cup sugared pecans
minced garlic to taste


Dressing:
1/4 cup apple cider vinegar
3 T minced shallots
2 tsp honey
1/2 cup light olive oil
2 tsp
Dijon mustard
salt and pepper to taste

Directions:
Directions:
To sugar pecans yourself, put 3 T sugar into frying pan -- liquefy (WATCH while you are heating it) -- then put about 1 cup pecans into pan and mix around in sugar liquid quickly -- let cool when they look crispy -- recommend teflon pan -

 

 

 

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