Apple Peel Salad with Amaretto dressing

As an ardent conservationist and an economy-aware penny pincher, I try to make sure that no food goes to waste. One night, my four-year-old came up to me as I was making spiced apples and asked if she could munch on the apple peels. When I looked over and saw a delicious, flavorful, fruity pile of bright red goodness piled up on my counter, it occurred to me how wasteful it was to have tossed all that in the trash. Apple Peel Salad was born.

Peels from 5 apples
1 tbsp fresh chopped mint
1 tbsp fresh chopped basil
1 apple chopped

1/2 cup Amaretto
2 tbsp flour
2 tbsp sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp lemon juice

Chop peels from 5 apples into thin, kraut-like slices. Add chopped mint and basil and toss.
Boil apple pieces in small sauce pan for 5 -7 mins, until outside of apple is soft, inside is crisp and juicy. Set aside apples and cool.

Mix flour and Amaretto (mix more flour for thicker dressing, less flour for thinner dressing). Add sugar, cinnamon, nutmeg, cloves and lemon juice to taste.
Mix cooled apples with salad. Drizzle or toss with Amaretto dressing.