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Poinsettia Salad

Submitted by Dorothy Bailey, Souris

Red cinnamon apples to make the petals.
6 medium apples
11/2 cups water
1 cup sugar
6 very thin lemon slices
1/4 cup red cinnamon candies
8 pineapple slices
1 hard cooked egg yolk

Peel and core the apples; cut each into 8 lengthwise slices. Put water, sugar, lemon and cinnamon in a saucepan; bring to a boil, add apples; simmer slowly until tender but firm. (about 10 minutes). Chill in syrup until serving time. Place pineapple slices on individual plates. Arrange 6 drained apple slices on the pineapple to form flower petals. Run the egg yolk through a sieve; sprinkle a bit on the centre of apples. Add a few sprigs of greens for stems. Makes 8 servings.

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