HOW TO MAKE APPLE SALAD

This recipe is so quick and easy that it is doable anytime you have about ten minutes to spare. Simply cube the apples and toss with the lemon juice. Next slice the celery, halve the grapes, and chop the pecans. Then in a large bowl whisk together the mayonnaise and brown sugar. Now add the apples, celery, grapes, pecans, and cranberries. Then stir to coat. Cover and chill for at least 30 minutes prior to serving.

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WHAT APPLES ARE BEST FOR THIS SALAD

I like to use Honeycrisp Apples but any crisp crunchy apple will work well. Pink Lady Apples also known as Cripps Pink, Jazz Apples, Fuji Apples, Braeburn Apples, and even Granny Smith Apples are just some of our favorites. They come out with new delicious apples all the time so feel free to experiment with your favorites.

RECIPE NOTES AND HELPFUL TIPS

Enjoy this salad with your favorite crisp apples. Experiment with new varieties added to your classic good old standbys.
Feel free to substitute your favorite seedless grapes for the seedless red grapes. Just slice them in half. Read here to learn how to quickly cut grapes in half.
Prepare this salad up to 24 hours in advance and store in an airtight container in the refrigerator until serving time.
Substitute chopped walnuts, pistachios, macadamia nuts, pine nuts, or sunflower seeds for the pecans.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad does not freeze well.

Ingredients:

  • 4 large Honeycrisp Apples cubed see notes
  • 1 lemon juiced
  • ⅓ cup mayonnaise
  • 1 ½ tablespoons brown sugar
  • 2 ribs celery thinly sliced
  • 1 cup seedless red grapes halved
  • ½ cup chopped pecans
  • ½ cup dried cranberries

Instructions:

Toss the cubed apples with the lemon juice.
In a large bowl whisk together the mayonnaise and brown sugar. Add the apples, celery, grapes, pecans, and cranberries. Stir to coat.
Cover and chill for at least 30 minutes prior to serving.
Notes
Enjoy this salad with your favorite crisp apples. Experiment with new varieties added to your classic good old standbys.
Feel free to substitute your favorite seedless grapes for the seedless red grapes. Just slice them in half. Read here to learn how to quickly cut grapes in half.
Prepare this salad up to 24 hours in advance and store in an airtight container in the refrigerator until serving time.
Substitute chopped walnuts, pistachios, macadamia nuts, pine nuts, or sunflower seeds for the pecans.
Store leftovers in an airtight container in the refrigerator for up 3 days.
This salad does not freeze well.

Nutrition:

Calories: 216kcal | Carbohydrates: 20g | Protein: 1g| Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 159mg | Fiber: 2g | Sugar: 16g | Vitamin A: 94IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg

By Admin

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