Apple Salad With Peanut Butter Dressing Recipe

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Kiddos beg for second helpings of this fun and flavorful salad. Adults love it, too. It's great for cooking with kids because the ingredient list is simple and it comes together easily! —Terri Merritts, Nashville, Tennessee

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Apple Salad With Peanut Butter Dressing Recipe

Prep/Total TIme: 30 min.

Yield: 10 Servings

30 30

Ingredients

4 medium apples, chopped
1/2 teaspoon lemon juice
1 medium banana, peeled and sliced
1 small carrot, shredded
1/4 cup dried mango, chopped
2 tablespoons flaked coconut
1/2 cup chopped walnuts, optional
DRESSING:
1/4 cup brown sugar
1/4 cup sour cream
1/4 cup heavy whipping cream
2 tablespoons creamy peanut butter

Directions

In a large bowl, toss apples with lemon juice. Add the banana, carrot, mango, coconut and walnuts if desired. Combine dressing ingredients; pour over apple mixture and toss to coat. Chill until serving. Yield: 8 cups.

Nutritional Facts 3/4 cup (calculated without walnuts) equals 129 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 44 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Apple Salad With Peanut Butter Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p30

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.