Apple Salad, a delightful blend of crisp apples, juicy grapes, crunchy pecans, and sweet dried cranberries, is a refreshing addition to any meal. This vibrant salad offers a burst of flavors and textures that tantalize the taste buds.
With just eight simple ingredients and a quick preparation time of under ten minutes, this recipe is perfect for busy days when you crave something nutritious and delicious. Let’s dive into creating this irresistible Apple Salad!
Ingredients:
- 4 large Honeycrisp Apples, cubed (see notes)
- Juice of 1 lemon
- ⅓ cup mayonnaise
- 1 ½ tablespoons brown sugar
- 2 ribs celery, thinly sliced
- 1 cup seedless red grapes, halved
- ½ cup chopped pecans
- ½ cup dried cranberries
Instructions:
- Begin by tossing the cubed apples with freshly squeezed lemon juice to prevent browning and infuse a hint of citrus flavor.
- In a large bowl, whisk together the mayonnaise and brown sugar until smooth and well combined.
- Add the prepared apples, sliced celery, halved grapes, chopped pecans, and dried cranberries to the bowl with the mayonnaise mixture.
- Gently stir the ingredients until everything is evenly coated with the creamy dressing, ensuring a harmonious blend of flavors.
- Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together and enhance the overall taste.
Notes:
- Embrace the versatility of this salad by experimenting with different varieties of crisp apples. Whether you prefer the sweetness of Fuji or the tartness of Granny Smith, each apple adds its own unique twist to the salad.
- Feel free to substitute your favorite seedless grapes for the red grapes, ensuring a burst of juicy sweetness in every bite.
- Prepare this salad in advance and store it in an airtight container in the refrigerator for up to 24 hours, allowing for easy meal prep and convenience.
- Customize the salad by substituting pecans with chopped walnuts, pistachios, or your preferred nuts for added crunch and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to three days, although it’s unlikely there will be much left once you taste this delectable salad.
SOURCE OF THE PICTURE : smalltownwoman