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Cucumber Apple Salad

Serving: ½ cup (Yield: 50 servings

Ingredients

  • ⅔ cup of olive oil
  • ⅓ cup of white vinegar
  • 2 Tbsp of honey
  • ⅓ cup of apple juice
  • 1 ¾ tsp of salt
  • ¾ tsp of black pepper
  • 2 lb 4 oz (about 7) of apples, unpeeled
  • 3 Tbsp of lemon juice
  • 8 1/2 lb (about 12) of cucumbers, raw, peeled, sliced
  • ¾ cup of red bell pepper, diced
  • ¾ cup of red onion, diced
  • ¼ cup of dill, fresh, chopped

Steps

  1. Combine the dressing ingredients: vinegar, honey, apple juice, salt and pepper in a bowl.
  2. Wash the apples well and section the apples using a wedger.
  3. Discard the apple cores and halve the slices.
  4. Toss the apples with the lemon juice in a large bowl.
  5. Add the cucumbers, red pepper, red onion and dill.
  6. Add the dressing then toss to thoroughly combine. Chill CCP: Hold for cold service at 41 degrees or lower.

Sourced from: Massachusetts Farm to School



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