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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Yield: Makes 2 servings
Ingredients:
1
unpeeled tart red apple, such as McIntosh, coarsely chopped
1
teaspoon fresh lemon juice
4
teaspoons frozen apple juice concentrate, thawed
1
tablespoon fat-free mayonnaise
1
tablespoon fat-free sour cream
1/8
teaspoon paprika
1/2
cup finely chopped celery
6
large lettuce leaves, washed
5
teaspoons coarsely chopped walnuts
Preparation:
1.
Combine apple and lemon juice in resealable food storage bag. Seal bag; toss to coat.
2.
Combine apple juice concentrate, mayonnaise, sour cream and paprika in medium bowl until well blended. Add apple mixture and celery; toss to coat. Cover; refrigerate 2 hours before serving.
3.
Serve each salad over lettuce leaves. Top each serving evenly with walnuts.
This recipe appears in:
Northeastern
