bonnie's winter salad relish
(4)
This is a nice healthy dish for when you want to add a little special something to your meals. You can also serve it as a salad or as a side. It goes with all meats, chicken and fish, and this is a great way to get more vegetables and fruit in our diet. Enjoy!
Photos are my own. Recipe adapted from an old cookbook.
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(4)
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For bonnie's winter salad relish
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3large jonathan apples, cored and small diced
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2large claussen dill pickles, small diced
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2stalks of celery, small diced
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1/2medium red onion, small diced
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1/4cup sugar
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1/4teaspoon dry mustard
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1/4cup apple cider vinegar
How To Make bonnie's winter salad relish
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1This recipe makes 8 to 10 cups of Winter Salad Relish. I store mine in a 3 quart Rubbermaid container in the refrigerator and turn it upside down so the liquid is evenly distributed. You can probably swap Splenda for the sugar in this recipe. I like it in wraps for lunch, too. -
2Assemble all ingredients before you begin. Wash all the vegetables and wash and core the apples. Don't peel them. Cut them into quarters and use a food chopper that has a blade for a small dice, like the Vidalia Chop Wizard, or you can hand chop the vegetables.
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3Combine all the ingredients in a large container. I use a 3 quart Rubbermaid container with a tight lid.
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4Mix the vinegar, sugar and mustard dressing in a small measuring cup.
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5Pour the dressing over the salad relish. Combine the dressing with the vegetables and apples.
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6Here is how it should look. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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