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Apple Salad

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Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Apple Salad

The most famous apple salad is certainly the timeless Waldorf. With its signature combination of sweetness and crunch, the creamy salad is a classic American dish. The original introduced back in the late 1800s was a simple combination of apple, celery, and mayonnaise, but today’s apple salads have been updated to include a variety of toasted nuts, dried fruits, or even miniature marshmallows.

I like to think of a creamy apple salad as a springboard for creativity while also being easy enough to throw together with items you have on hand. In the end, it is always a great go-to side dish on a warm summer day or something easy to pack for a picnic in the park . Here, I used a sweet-tart combination of honey and lemon juice in the creamy mayonnaise dressing. Along with dried cranberries and chopped walnuts, halved grapes add additional texture and brightness. The salad can be simply enjoyed on its own or served on a bed of lettuce for classic presentation.

How to Pick Apples at the Store

• Ripe apples are crisp and firm to the touch.
• They should feel firm with no visible nicks or bruises.
• If you rub your finger on the skin and it feels waxy to the touch, the apple is overripe .

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Apple Salad

What Are the Best Apples for a Salad?

This all depends on your personal tastes as well as how quickly you plan to enjoy the salad after cutting the apples. Granny Smith apples are the classic choice because of their firm texture and tart flavor. However, they do tend to brown quickly. For fresh salads, an apple that resists oxidation is key. Pink Lady apples also have a wonderfully tart flavor, but their bright white flesh is slower to brown. Opals — a cross between Golden Delicious and Topaz apples — are another great choice to add to a salad because they are naturally low in polyphenol oxidase, making them resistant to browning long after slicing.

What to Serve with Apple Salad

Apple salads are a staple for summertime cookouts and potlucks. Serve alongside grilled hamburgers and hot dogs , or even slow-roasted fare like barbecued ribs. The cool, crisp texture is the perfect contrast to something hot off the grill.

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Apple Salad

Yield Serves 6 , Makes about 6 cups

Prep time 20 minutes

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• gluten-free
• wheat-free
• soy-free
• red-meat-free

Per serving, based on 6 servings. (% daily value)

• Calories 244
• Fat 14.5 g (22.3%)
• Saturated 1.9 g (9.7%)
• Carbs 30.7 g (10.2%)
• Fiber 3.8 g (15.4%)
• Sugars 23.8 g
• Protein 1.7 g (3.3%)
• Sodium 249.2 mg (10.4%)

Ingredients

• 1/3 cup

  mayonnaise

• 1 tablespoon

  honey

• 1 tablespoon

  lemon juice

• 1/2 teaspoon

  kosher salt

• 2

  medium Pink Lady apples

• 1

  medium Opal apple

• 1 cup

  seedless red grapes (about 6 ounces)

• 3 stalks

  celery

• 1/2 cup

  dried cranberries

• 1/3 cup

  chopped walnuts

• 6 leaves

  Boston lettuce, for serving

Instructions

1. Place 1/3 cup mayonnaise, 1 tablespoon honey, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

2. Prepare the following, adding each to the bowl of dressing as you complete them: Core and cut 2 medium Pink Lady and 1 medium Opal apples into 1/2-inch pieces. Halve 1 cup seedless red grapes.

3. Add 1/2 cup dried cranberries and 1/3 cup chopped walnuts and toss to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Toss well before serving. To serve, spoon about 1 cup of the apple salad into a Boston lettuce leaf.

Recipe Notes

Apples: Pink Lady and Opal apples work well because they don’t brown as quickly as other varieties. Gala or Fuji apples can be substituted for the Pink Lady, and Golden Delicious is a great substitute for the Opal.

Storage: This salad can be covered and refrigerated for up to 3 days.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food