Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
Originally published as Fresh Apple Salad in Country Woman September/October 1988, p29

Nutritional Facts

3/4 cup: 206 calories, 14g fat (0 saturated fat), 12mg cholesterol, 86mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 3 fat, 1-1/2 fruit.

  • 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
  1. 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.
Originally published as Fresh Apple Salad in Country Woman September/October 1988, p29

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