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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a great fall salad. So easy and I always get recipe requests. I think the original was from Alton Brown, but I changed a few things. This is great for Thanksgiving or other harvest party. It also travels well for a fall picnic or pot luck. The recipe calls for golden raisins but I like the black ones. I think the contrast is nicer too. Add some left over grilled chicken for a great meal. I always eat the leftover (if there is any) from Thanksgiving with left over turkey mixed in for lunch the next day. Cooking time is chill time. Ingredients:
2 ginger gold apples or 2 fuji apples |
1 red delicious apple |
3 tablespoons cider vinegar |
1 cup mayonnaise |
salt and pepper |
3/4 cup walnuts, crushed |
1 cup raisins |
1 small red onion, julienned |
Directions:
1. Dice apples, leaving skin on.
2. Toss the apples with the cider vinegar.
3. Fold in the mayo and combine well.
4. Season with salt and pepper (just a pinch of each. You can always add more later or let your guests add it to their own serving).
5. Fold in nuts and raisins.
6. Refrigerate for at least 1 hour.
7. Very pretty served in lettuce cups or over a bed of leafy greens.
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