Marinated and Grilled Apple and Red Onion Salad
Dressing
¼ C walnut oil
¼ C light salad oil
¼ C apple cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp black pepper
Whisk the two oils together in a mixing bowl; add the vinegar, mustard, salt, and pepper. Whisk lightly, just enough to blend the ingredients. Set aside.

Salad
1 small, red onions, peeled
2 eating apples
1 T light cooking oil
1 head romaine lettuce, cut into ¼-wide ribbon
1 apple, thinly sliced, for garnish
Slice the onions into thin circles and the apples into ¼-inch-thick rings. Place in mixing bowl, toss with 4 tablespoons of the dressing, and marinate for 30 minutes before grilling. Place romaine lettuce ribbons in a large mixing bowl, cover, and refrigerate until ready to use. Lightly oil grill. Drain onions and apples, then grill over low to medium heat for 2 minutes on each side. Place grilled onions and apples in a mixing bowl, toss with 6 tablespoons of dressing, and refrigerate until cool. Toss lettuce and dressing and arrange on plates; drain the onions and apples and arrange on top of lettuce. Garnish with thin slices of fresh apple. Makes 6 servings.

Approximate Nutrition Analysis (per serving, salad plus dressing): calories, 315; fiber, 5 g; fat, 21 g; cholesterol, 0 mg; sodium, 320 mg, calories from fat, 60%.
TIP: To lower the fat content, reduce the amount of oil in the dressing during preparation.

Granny Smith Apple Sorbet
1¼ pounds Granny Smith apples
1 lemon, juiced
1½ c sugar
1¼ c water
1 2-inch piece of cinnamon stick
1 T fresh ginger, sliced

Halve and core apples; cut into thin slices, leaving skin on. Toss with lemon juice and place in freezer overnight. Next day, make a simple syrup with sugar and water, bringing liquid to a boil. Add cinnamon stick and ginger. Simmer for 5 minutes. Pour over the apples and stir. Puree apple/syrup mixture in food processor until smooth. Freeze in ice cream maker according to manufacturer's directions. Allow to soften slightly before serving. Makes about 1 quart.

Approximate Nutrition Analysis (per serving): calories, 378; fiber, 4 g; fat, 1 g; cholesterol, 0 mg; sodium, 3 mg, calories from fat, 1%.

Crunchy Apple Salsa With Grilled Chicken
Salsa:
2 cups apples, halved, cored, and chopped
3/4 cup (1 large) Anaheim chili pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
Salt and pepper to taste

Marinade:
1/4 cup dry white wine
1/4 cup apple juice
1/2 teaspoon grated lime peel
1/2 teaspoon salt
Dash pepper
4 medium boneless, skinless chicken breasts

Directions:
1. Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour. Serve over or alongside grilled chicken. Makes 3 cups salsa.
2. For grilled chicken, combine marinade ingredients and pour over chicken breasts. Marinate for 20 to 30 minutes. Drain and grill over medium-hot coals, turning once, until chicken tests done. Makes 4 servings.

Approximate Nutritional Analysis (per serving): calories, 214; protein, 41 g; carbohydrates, 20 g; dietary fiber, 2 g; fat, 4 g; cholesterol, 66 mg; sodium, 334 mg; 17% calories from fat.

Hood River Fresh Apple Cake
2 cups granulated sugar
1 cup shortening
2 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
4 cups chopped cooking apples
1 cup chopped nuts

Sauce:
½ cup packed brown sugar
½ cup granulated sugar
½ cup margarine
½ cup whipping cream
½ teaspoon vanilla

Directions:
Cream together sugar, shortening, and eggs. Sift the dry ingredients and add to mixture. Add chopped apples and nuts. Bake in greased 9 x 13 inch pan for 45 minutes at 350 degrees F.
Sauce: In a small pan combine sugars, margarine, and whipping cream. Bring mixture to a boil, and then add vanilla. Pour sauce over individual servings of cake. It may be warm or cold, but is particularly good warm.

Variations: Instead of pouring sauce over servings of cake, sprinkle powdered sugar on top of cake into 1 1/2 -inch squares and roll in powdered sugar