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Fresh Apple Salad

 Fresh Apple Salad
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.
16 ServingsPrep: 20 min. + chilling

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.

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Fresh Apple Salad (continued)

Nutritional Facts: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.