"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

Alabama Apple Salad Recipe

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This recipe for Alabama Apple Salad , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie (Mills) Sieferman


1 c canola oil
1 c sugar or Splenda
1/2 c red wine vinegar or
Seasoned rice wine vinegar
1 Tbsp soy sauce

Dissolve the sugar in the vinegar before adding oil. Otherwise it doesn't mix very well. You may want to make half this amount as you will probably not use it all. This is very good just left in the refrigerator and eaten on any salad.
Mixed greens (I use spring mix with read leaf lettuce and sometimes baby spinach)
1 Gala apple, sliced thin you may add more apple if you wish
1 Red onion, sliced thin
Toasted pecans, chopped
Crumbled blue cheese (opt) sometimes I just put the blue cheese on the side and let people add it if they want to.




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