Crispy Apple, Raisin and Walnut Salad
A delightful crispy apple salad with raisins, walnuts and yogurt that can be on the table in just 15 minutes.
I recently went with a group of friends to a great Brazilian steak house where the waiters go from table to table with large skewers of various cuts of meat.
The meat is delicious, and it’s all cooked over a charcoal grill.
And each guest is provided with a “chip” which looks kind of like a coaster that has one red, and one green side.
The idea is that when you’re ready for the waiters to come by with all of the different types of meat, you turn your chip to the green side.
They’ll continue to come by with the skewers of meat until you turn your chip to the red side.
So, it’s really a great place to eat if you love meat and you’re super hungry.
But not only do they have delicious meat, they also have an amazing hot and cold salad bar.
I like to go to the salad bar first and always head right over to this really good apple salad.
It’s so good that I go back for seconds.
And then I’m always too full to have but just a few pieces of meat.
But the apple salad tastes so good to me.
So, of course I had to come up with a recipe like the delicious apple salad at the restaurant.
About the Ingredients
The ingredients are very much like a Waldorf Salad except it’s not served with lettuce.
Also, the pieces of apple are cut into long strips which is fun and different.
The trick is to cut the apples right before making the salad so that they can be coated with lemon juice.
This way the flesh of the cut apples should keep their color rather than turning brown.
The skin is left on the apples in this salad to add beautiful color and contrast to the white dressing made with sour cream and plain yogurt.
Red delicious, Gala and Fuji apples are a nice combination of apples to use in this recipe not only for the color of the apples but also for the great taste as well.
The bright green skin from Granny Smith apples would also be a pretty color in this salad and it would add tart flavor too.
This delicious apple salad can be served with breakfast, lunch or dinner.
Let’s check out the ingredients.
Red apples (Red Delicious, Gala, Fuji apples), fresh lemon juice, celery, walnuts, honey, sour cream and plain yogurt
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Cut the apples (with the skin on) into long strips about ½ inch wide (about the size of a French fry).
I used Gala apples because they happened to be on sale and looked so fresh and crispy.
I also used a red delicious apple because the skin color adds a nice deep red to the salad.
To a large bowl, add the cut pieces of apple.
Right after cutting the apples and adding them to the bowl, add the lemon juice.
Mix the apples and lemon juice together (the lemon juice should keep the flesh of the apples from turning brown).
Chop the celery.
Then to the bowl, add celery…
…yogurt and sour cream.
…until the apples are evenly coated with the sour cream and yogurt.
This salad is best when served right after it’s made.
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Crispy Apple, Raisin and Walnut Salad
- 3 apples (Gala, Fuji, Red Delicious) cored and with the skin on, cut into long strips about 1/2 inch wide (about the size of a french fry)
- 3 teaspoons lemon juice
- 1 cup chopped celery
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 3 teaspoons honey
- 3/4 cup sour cream
- 3/4 cup plain yogurt
- Right after cutting the apples; to a large bowl, add the cut apples and lemon juice. Mix the apples and lemon juice together (the lemon juice should keep the apples from turning brown).
- To the bowl, add chopped celery, walnuts, raisins, honey, yogurt and sour cream. Mix together until the apples are evenly coated with the sour cream and yogurt.
- Do a taste test and add more honey if needed.
- This salad is best when served right after it's made.
TIP:The trick is to cut the apples right before making the salad so that they can be coated with fresh lemon juice. This way the flesh of the cut apples should keep their color rather than turning brown.
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