Home > Recipes > Fresh Apple Salad

Fresh Apple Salad Recipe

This salad is a perfect fall dish that always gets rave reviews. I clipped the recipe out of a newspaper years ago. Now I find myself preparing it whenever company is coming over—or anytime that my husband asks for it. Besides cooking, I also enjoy gardening and needlework.

This recipe is:

Contest Winning

Quick

Diabetic Friendly

[X]

Rate Fresh Apple Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fresh Apple Salad Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

20 20

Ingredients

8 cups chopped tart apples
1 can (20 ounces) pineapple chunks, drained-reserve juice
2 cups seedless green grapes
1 to 2 teaspoons poppy seeds
1-1/2 cups toasted pecans
DRESSING:
Reserved pineapple juice
1/4 cup butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water
1 cup mayonnaise or 1/2 cup reduced-calorie mayonnaise and 1/2 cup plain yogurt

Directions

Make dressing first by combining the reserved pineapple juice, butter, sugar and lemon juice in a small saucepan. Heat to boiling. Combine the cornstarch and water to make a smooth paste; add to the hot mixture; cook until thick and smooth. Chill completely before stirring in mayonnaise/yogurt. Combine apples, pineapple chunks, grapes and poppy seeds in large glass bowl. Add chilled dressing; refrigerate until time to serve. Stir in pecans right before serving for maximum crunchiness. Yield: 16 servings.

Diabetic Exchanges: One serving equals 1-1/2 fruits, 3 fats; also, 206 calories, 86 mg sodium, 12 mg cholesterol, 22 gm carbohydrate, 2 gm protein, 14 gm fat.

Originally published as Fresh Apple Salad in Country Woman September/October 1988, p29