Santa Fe Arts and Culture Magazine: View Article

Dixon Apple Cider Salad

10 servings

1 quart apple cider

2 (3-ounce) packages lemon gelatin

3 cups chopped, unpeeled apples

1 cup chopped celery

1/2 cup coarsely chopped pecans or walnuts

FRUIT MAYONNAISE:

1 (3-ounce) package soft cream cheese

3 tablespoons powdered sugar

MIX TOGETHER AND STIR IN:

3/4 cup mayonnaise

1/2 cup sour cream

3 tablespoons orange juice

2 teaspoons orange rind, grated

Bring 2 cups cider to boil. Pour over gelatin and stir until dissolved. Let cool and stir in rest of cider. Chill until partially set and mix in apples, celery and nuts. Pour into a 2-quart mold and chill overnight. Unmold over serving plate. Top with Fruit Mayonnaise at last minute.