Apple Grape Salad Recipe

4 1 4
Apple Grape Salad Recipe
Apple Grape Salad Recipe photo by Taste of Home
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Apple Grape Salad Recipe

Read Reviews
4 1 4
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I've made this recipe for special dinners all through my 46 married years, and it's always been a hit. My sister worked for a farm wife during the late '30s and early '40s, and she got this recipe from her. It's especially delicious when the apples are freshly picked, and it adds wonderful color to any table! —Kathryn Booher, Laguna Hills, California
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1-1/2 cups cold water
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 6 cups cubed apples
  • 2 cups halved red seedless grapes
  • 1 cup diced celery
  • 1 cup walnut halves

Directions

In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving. Yield: 8-10 servings.
Originally published as Autumn Fruit Salad in Reminisce September/October 1992, p49

Nutritional Facts

1 cup: 277 calories, 7g fat (1g saturated fat), 1mg cholesterol, 16mg sodium, 54g carbohydrate (44g sugars, 3g fiber), 3g protein.

  • 1-1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1-1/2 cups cold water
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 6 cups cubed apples
  • 2 cups halved red seedless grapes
  • 1 cup diced celery
  • 1 cup walnut halves
  1. In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
  2. In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving. Yield: 8-10 servings.
Originally published as Autumn Fruit Salad in Reminisce September/October 1992, p49

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MY REVIEW
kakrat11 User ID: 2523033 41203
Reviewed May. 27, 2008

"I thought this was nasty. It tasted too floury. Everone said do not make this again. I followed recipe to a T."

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