Beef and Apple Salad
1/4 cup apple juice
1/4 cup salad oil
2 tablespoons wine vinegar
2 medium apples or pears, cut into wedges
8 ounces lean cooked beef, cut into thin bite-size strips (1-1/2 cups)
1 cup jicama cut into thin bite-size strips
2 medium carrots, cut into thin bite-size strips (1 cup)
1/4 cup dried cherries or cranberries, snipped
Coarsely ground pepper (optional)
For dressing, in a screw-top jar combine apple juice, salad oil, and vinegar.
Cover and shake well.
Line 4 plates with lettuce leaves.
Arrange the apples, beef, jicama, and carrots atop lettuce.
Top with cherries.
Drizzle dressing over salads.
If desired, sprinkle with pepper.