2 Rome Apples
2 carrots
2 small onions
1/4 cup walnuts or pecans
2 T. butter

Julienne apples, carrots and onions and saute in butter in skillet over medium heat. Mix dressing (1) or (2) and toss over apples and vegetables.

Dressing (1)
1 1/2 t. sugar
1/4 t. salt
2 T. water
pepper to taste

Dressing (2)
1/2 cup Gruyere cheese
1 t. celery root
2 T. lemon juice
3/4 cup mayonnaise
2 T. spicy brown mustard
1 T honey
1 t. salt
3 T. horseradish

Recipe submitted by the New England McIntosh Growers Association