Walnut Apple Cider Salad Recipe

5 2 3
Walnut Apple Cider Salad Recipe
Walnut Apple Cider Salad Recipe photo by Taste of Home
Publisher Photo

Walnut Apple Cider Salad Recipe

Read Reviews
5 2 3
Publisher Photo
This cool, refreshing salad with crunchy nuts and apples makes me think of my mother and Thanksgiving. Mom prepared it each year for that holiday since apples were plentiful. She served it in a beautiful cut-glass bowl that belonged to my grandmother. -Jeannette Mack, Rushville, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 3-3/4 cups apple cider, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 3-1/2 to 4 cups chopped peeled apples
  • 1 cup chopped walnuts

Directions

In a small saucepan, sprinkle gelatin over 1/4 cup of cider; let stand for 2 minutes. Add the lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. Cover and refrigerate until slightly thickened, about 2-1/2 hours.
Fold in apples and walnuts. Transfer to a 2-qt. serving bowl. Cover and refrigerate overnight. Yield: 12 servings.
Originally published as Apple Cider Salad in Taste of Home October/November 1999, p39

Nutritional Facts

1/2 cup: 135 calories, 6g fat (0 saturated fat), 0 cholesterol, 102mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.

  • 2 envelopes unflavored gelatin
  • 3-3/4 cups apple cider, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 3-1/2 to 4 cups chopped peeled apples
  • 1 cup chopped walnuts
  1. In a small saucepan, sprinkle gelatin over 1/4 cup of cider; let stand for 2 minutes. Add the lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. Cover and refrigerate until slightly thickened, about 2-1/2 hours.
  2. Fold in apples and walnuts. Transfer to a 2-qt. serving bowl. Cover and refrigerate overnight. Yield: 12 servings.
Originally published as Apple Cider Salad in Taste of Home October/November 1999, p39

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Reviews forWalnut Apple Cider Salad

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Kris Countryman User ID: 1858674 30389
Reviewed Jan. 18, 2014

"This was a very nice recipe. I used Splenda (granulated) in place of the sugar. I was very nice. I served it at a dinner party and everyone liked it. It's a KEEPER recipe."

MY REVIEW
dani.f User ID: 5884831 25716
Reviewed Feb. 6, 2013

"Made this for a big family get together. Everyone liked it! Goes great with pork roast"

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