- 3 celery ribs, finely chopped
- 4 medium apples, peeled and chopped
- 1 cup fat-free whipped topping
- 1/4 cup chopped dates or raisins
- 2 tablespoons chopped pecans
- 4 teaspoons reduced-fat mayonnaise
- In a bowl, combine all the ingredients. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Apple Salad in Light & Tasty December/January 2003, p43
Reviews for Apple Salad
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Reviewed Jul. 29, 2013
"I added some pineapple chunks to this recipe. Delicious!"
Reviewed May. 4, 2013
"very easy and good tasting"