“No, this is a perfect imitation of my grandmother’s salad.”
So went the conversation between me and Hubby about the Honey Apple Salad that we tried out at dinner a couple of nights ago. (Lots of chopping was involved, so when Hubby appeared at the door with his genial “What can I do to help?”, you better believe I shoved the cutting board and knife under his nose promptly.)
But on two things about this dish we did agree: (1) It truly was a honey of a salad, and (2) We surely were glad that on our blitz through Oklahoma recently, we had stopped by the Chickasaw Nation Nutrition Services to pick up some of its new, complimentary recipe cards. I get a lot of cooking ideas, such as this one, from that great source.
Apples, grapes, celery, and golden raisins (the recipe called for chopped prunes, but raisins already were on the shelf) with a light, honey-sweetened dressing—summery to the (apple) core. Honey, er Hubby, kept marveling that the dressing prevented the apples from turning brown. Chopped walnuts were dotted on top.
And, to solve the little debate between us, the recipe certainly must have been a throwback to the past. Considering the ingredients, we could be certain that some version of Honey Apple Salad had been on the tables of many family cooks that have gone before. We were glad it was a classic recipe that lived on to brighten the table on this hot summer night in 2012.
Honey Apple Salad
3 1/2 cups diced apples (we used Golden Delicious)
2 tablespoons lemon juice
2 cups grapes, sliced
1 cup sliced celery
1/2 cup chopped prunes (I subbed golden raisins)
1/4 cup light mayonnaise
1/4 cup honey
2 tablespoons fat-free sour cream
1/4 cup walnuts, chopped
In a large bowl toss apples with lemon juice. Add grapes, celery, and prunes. In a small bowl combine mayonnaise, honey, and sour cream. Mix well. Pour mayonnaise mixture over the apple mixture; toss to coat. Sprinkle with walnuts. Makes 14 1/2-cup servings.