Instructions: Celery, almonds, and chunks of apple provide the crunch in this tart cider salad. Top serving with a dollop of creamy chutney dressing.

Pour 1 C of the cider into a 1 1/2 - 2 qt pan; sprinkle with gelatin and let stand for about 5 min to soften. Add sugar; place over low heat and stir until gelatin and sugar are dissolved. Remove from heat and set aside.

Pour lemonade concentrate into a large bowl. Core and dice apples, and mix with lemonade. Then, with a slotted spoon, lift out apples and set aside.

Add lemonade and remaining 2 C cider to gelatin mixture; stir until blended. Set pan in a large bowl filled with ice cubes and stir until mixture reaches the consistency of unbeaten egg whites (about 10 min).

Stir in apples and celery.

Sprinkle almonds in a 6 C mold; spoon gelatin mixture over nuts. Cover and refrigerate until firm (at least 3 hrs) or until next day.

Meanwhile, prepare Chutney Dressing (see separate recipe).

To serve, unmold salad onto a serving plate. Pass dressing at the table.

Makes 8 servings.

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