Thursday, December 3, 2009

Dixie Salad with Pomegranates

This is a very simple recipe that the pioneers made when they first came to southern Utah.
3 red apples, cut into small pieces
3 green apples, cut into small pieces
seeds from 4 pomegranates
red grapes
whipping cream whipped with sugar or Cool Whip
When you remove the seeds from the pomegranates, be sure not to let any of the membranes get in the salad. They are bitter tasting. If you put the seeds in water, the membranes will float. Mix everything together and chill until ready to serve.


Jen said...

Kay makes that, too, for Thanksgiving every year. She puts pecans and celery in it and raisins sometimes instead of grapes.

Jen said...

Peggy, if you have a caramel sauce recipe, especially one that uses sweetened condensed milk, can you post it? I ruined something at Thanksgiving with a grainy caramel paste.

Katy ~ said...

Peggy, I am in LOVE with this recipe. I can't begin to tell you how happy I am to see it. The colors and flavors must be fabulous. Yep, I am definitely going to be making this one over and over. What a keeper recipe. Hugs, my blogging friend. This is a gem!!!!