Ingredients
2/3
cup sugar
1/2
cup cider vinegar
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons canola oil
2
teaspoons grated gingerroot
3
Braeburn apples, cored, thinly sliced into rings
3
Granny Smith apples, cored, thinly sliced into rings
1
cup dried cranberries or cherries
1
cup coarsely chopped pecans, toasted
Preparation
In 1-quart saucepan, heat sugar, vinegar, salt and pepper to boiling. Boil 1 minute; remove from heat. Cool completely. Stir in oil and gingerroot with wire whisk.
In large shallow glass dish, place apple rings in single layer. Pour dressing over apples and turn to coat with dressing. Cover; refrigerate at least 2 hours, turning occasionally.
Use slotted spoon to arrange apple rings on salad plates. Evenly sprinkle with cranberries and pecans. Drizzle with leftover dressing from dish, if desired.
