Honey Cream Salad

by Deborah Kelley
(Lebanon, Oregon, USA)

3 ribs celery sliced thin
1 large apple unpeeled chopped into 1/2 inch cubes
1/4 chopped walnuts
2 Tablspoons golden raisins
Mix together and set aside in salad bowl

Honey Cream Dressing
1/2 cup mayonaise
3 Tablespoons orange juice
1 teaspoon orange peel
1/8 teaspoon salt
1 teaspoon apple cider vinegar
3 Tablespoons honey
whisk together and drizzle over the apple celery mixture. Cover bowl and put in refrigerator 30 minutes for the flavors to marry.

Serves 4

The sweetness of the honey is superior to white sugar. It makes this dish so creamy and warms the brightness of the orange in the dressing. My daughter likes to have it when she comes home from school. It is satisfying, delicious and nutritious! Quick to put together. A big hit at potlucks, too! No leftovers. Pairs well with savory/salty entrees and sandwiches. I have even served it as a desert with a dollop of stiff peaked home made whipped cream on top.