Saturday, October 15, 2011

Tangy Fall Apple Salad

Mom used to make this salad growing up. It's a great way to take advantage of the gorgeous fall apples out right now. Serve as is or toss with chopped iceberg lettuce or baby spinach. Add in baby marshmallows or substitute dried cranberries or yellow raisins for the regular raisins. Dad says my great grandmother used to add chopped bananas. For more color, leave some of the skin on the apples.

Tangy Fall Apple Salad
3 large apples (mix of crisp/sour and sweet like Granny Smith and Concord), cored, peeled and chopped
4 small boxes raisins
1/4 chopped pecans
1 celery stalk, chopped small
1/3 cup mayonnaise
1 Tb apple cider vinegar
3 Tb sugar (adjust according to your apples and taste)
pinch fresh ground black pepper
Optional: baby marshmallows and iceberg lettuce or baby spinach

1.) Toss apples, raisins, pecans and celery in a medium bowl.
2.) Whisk mayonnaise, vinegar, sugar and pepper in a small bowl.
3.) Pour dressing over apple mix and toss well to combine.


  1. My mom also used to make something very similar. Yum! My mom's often used golden raisins and the mini marshmallows. This salad is still a family favorite, especially at holidays.

  2. I did miss the marshmallows later. Think I'd add them in next time. :-)


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