Rich, I have never liked taking bites out of a whole apple, but I do like good, crisp apples. Therefore, I find creative ways to cut them. This recipe is one way to make them “more acceptable” for a more regular meal and easier to fit in the mouth. I find it is a refreshing summertime replacement for hot side dishes.
The original recipe card that I wrote the first time I prepared this salad does not say where I got the idea from. I am getting better with experimenting out of the blue, so there is a chance I “made it up,” although the ingredients are pretty standard. (Click on this link for an easy printable pdf copy of the recipe Sweet Apple Salad.)
Sweet Apple Salad
6 large, sweet, crisp apples, chopped into approximately 3/4 inch pieces (skin can be left on!)
1 cup juicy raisins
1.5 cups pecans, halved or chopped as desired
(Optional additions: other fruit such as banana, or even celery, or different nuts)
2/3 cup sour cream
1.5 cup plain lowfat yogurt ( I am not a “non-fat” person)
1/4 cup loosely measured brown sugar
2 Tablespoons lemon juice (I use Real Lemon concentrate much of the time)
Mix fruit and nut ingredients in a large bowl. Whisk dressing ingredients together. Add some dressing to salad and mix, a portion at a time until you have the amount of dressing you prefer. Save the rest of the dressing for later leftovers. Salad is about enough for 10-12 one-half cup servings.
My latest variation of the salad was this:
5 cups Gala apples
20 ounce can of pineapple tidbits in natural juices, drained (but juice reserved for family drink mixing later) This ends up being about 1.25 cups of pineapple.
3/4 cup raisins
3/4 slivered almonds
Dressing (same as above)
This turned out scrumpdillyicious! Makes me glad for transportation that gives me affordable access to fresh apples nearly all year long.