Apple Salad

Oh, we love this one. I was introduced to it when we did a series of “healthy meals” for events at work to try to get our employees to see that food can both taste good and be good for you. I’m not sure that worked with our employees, but I have been making this salad for the past 10 years. I love it for breakfast, but also as a side dish.

Apple Salad

8 Gala apples–diced to 3/4″

1 1/2 lbs grapes washed and cut in half (I prefer red, but you could use green or purple)

1/2 box golden raisins (or dark if you prefer)

1 1/2 cups chopped pecans or walnuts

2 tsp. Fruit Fresh (if desired)

Dressing:

3 cups unsweetened pineapple juice

2 tbsp corn starch

Combine dressing ingredients in small sauce pan and cook over medium heat stirring occasionally until thick and clear. Set in refrigerator to cool to room temperature.

Combine all the the ingredients in a large bowl and stir to combine. Refrigerate for a few hours before serving.

*I have tried other apples in this recipe, and Gala hold up the best to the dressing. They don’t brown as easily, and they don’t get mushy.