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From Herbal Companion. A good use for the vanilla vinegar. It will fly with no fat yogurt mixed with some no fat mayo in place
of the mayo
SERVES 8
4 stalks celery
2 large apples
1/4 cup currants or dried cherries or cranberries
1/2 cup toasted coarsely chopped pecans or walnuts or almonds
2/3 cup mayonnaise
salt
1 1/2 teaspoons maple syrup or sugar
2 1/2 teaspoons vanilla vinegar
1. Note: use 1 to 2 tsp maple syrup or sugar and 2 to 3 tsp vinegar to taste.
2. Scrub celery and slice. Scrub apples, remove core and seeds and slice. Toss celery and apple together in a bowl.
Add currants and nuts and toss.
3. In a separate small bowl, combine mayo, salt, syrup or sugar and vanilla vinegar and blend well.
4. Toss dressing with celery and apple until coated and taste for seasoning; adjust with a little more mayo, sugar
or vinegar.
5. It should be tangy with a hint of sweetness.
6. Let stand for 10 or 15 minutes before serving or refrigerate until almost ready to serve and then allow the salad
to come to cool room temperature before serving.
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