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Peanut Apple Salad Recipe
Peanut Apple Salad Recipe photo by Taste of Home

Peanut Apple Salad Recipe

Read Reviews (1)
4.5 1
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For a change of pace, I toss together this crisp, colorful dish in place of an ordinary green salad. Folks have commented on the interesting mix of crunchy nuts, apples and veggies and the tangy honey-yogurt dressing.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 cup (8 ounces) plain or orange yogurt
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 large red apples, chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 celery ribs, finely chopped
  • 2 medium carrots, shredded
  • 1 cup dry roasted peanuts
  • Lettuce leaves, optional

Nutritional Facts

1 serving (1/2 cup) equals 203 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 472 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. In a bowl, combine the yogurt, honey, salt and pepper. Add the fruit, vegetables and nuts; gently stir to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl if desired. Yield: 8 servings.
Originally published as Peanut Apple Salad in Country Woman May/June 2002, p33

Nutritional Facts

1 serving (1/2 cup) equals 203 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 472 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Peanut Apple Salad(1)

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MY REVIEW
Reviewed Aug. 8, 2010

This salad has a wonderful texture and flavor, is easy to make, and looks beautiful. I used orange creme flavored yogurt for the dressing and was very pleased. I did want to leave a word of caution - I made this ahead of time, thinking that it would be okay to sit in the fridge for a few hours. For some reason, it wasn't. I don't know if it was because I used non-fat yogurt, but the dressing did not hold together at all. Several hours later, I had a pile of fruit sitting in a puddle of liquid. I will definitely make this again, but when I do, I'll cut the fruit ahead of time (I gave the apple chunks a quick bath in the juice from the mandarin oranges; this prevents them from browning,) mix the dressing separately, then mix it up just before serving. But still, I ate a bit of the salad when I first made it, and it's definitely a keeper. Just not for making ahead.

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