Yield: 7 cups
Notes: *To toast walnuts, place in a skillet over moderate heat; cook and stir until lightly browned.
1 (16.9-ounce) package Mrs. T's Potato and Cheddar Cheese or Potato and Onion Pierogies
1 cup thinly sliced celery
1 red apple, halved, cored and sliced (about 1 cup)
1/4 cup light mayonnaise
1/3 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/3 cup golden raisins
2 tablespoons toasted walnuts*
Servings: 6
Boil pierogies according to package directions; drain and place in large bowl. Add celery and apple slices; toss until well combined. In a small bowl, stir mayonnaise, orange juice, orange peel and ginger until well blended. Pour dressing over pierogy-apple mixture; toss until well coated. Sprinkle with raisins and walnuts. Serve on lettuce leaves, if desired.
Servings: 6
Notes: *To toast walnuts, place in a skillet over moderate heat; cook and stir until lightly browned.
1 (16.9-ounce) package Mrs. T's Potato and Cheddar Cheese or Potato and Onion Pierogies
1 cup thinly sliced celery
1 red apple, halved, cored and sliced (about 1 cup)
1/4 cup light mayonnaise
1/3 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/3 cup golden raisins
2 tablespoons toasted walnuts*
Servings: 6
Boil pierogies according to package directions; drain and place in large bowl. Add celery and apple slices; toss until well combined. In a small bowl, stir mayonnaise, orange juice, orange peel and ginger until well blended. Pour dressing over pierogy-apple mixture; toss until well coated. Sprinkle with raisins and walnuts. Serve on lettuce leaves, if desired.
Servings: 6
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