I’ve Been Making this Salad for Years!
I grew up in the Apple Capital of the World–Yakima Valley, Washington. So I love my apples! (When they are good — I will reject a mushy apple with one bite, and there are varieties that I won’t touch. Yes, I’m that spoiled.)
And putting them in recipes with other fruits is a real treat. The summer grapes are so wonderful right now, so pairing them with apples makes perfect, fresh, delicious sense. Grapes can be used in so many ways! For a recipe of how to make your own grape soda, see this
post from lassensloves.com.
Here’s a recipe that has been around for years, and I’ve been making it for a long time, too!
This recipe was created in the late 1800s by the chef at the Waldorf Hotel in New York City. Traditionally made with apples, celery and walnuts, it now has many variations. Here’s mine, which serves 8-10.
- 4 crisp organic apples, cored and chopped in bite-sized pieces. I used two Granny Smiths and two Pink Ladies
- 4 stalks of organic celery, chopped
- 2 cups of organic red grapes, sliced lengthwise
- 1 cup organic pecans, toasted lightly
- 1/2 cup organic yogurt (I used Fage Greek Yogurt)
- 1/4 cup organic mayonnaise (I used Spectrum Organic)
- 2 TBSP fresh-squeezed organic lemon juice
- a couple of twists of fresh-cracked pepper
- 1 tsp organic nutmeg
Chop the apples and the celery.
Toast the pecans lightly in the oven or in a dry pan over medium heat on the stove, and set aside.
Make the Dressing
Mix the yogurt, mayonnaise, lemon juice, pepper, and nutmeg together until smooth.
When ready to serve, pour the dressing over the cut apples, celery and grapes. Stir to coat, then add the toasted pecans and stir.
This is a great salad for those outdoor barbecues and picnics! Enjoy this fresh taste of summer!