I could have sworn that I had a recipe for Apple Salad on my blog. In fact, at Thanksgiving time, I started to make it to take to a gathering and the first thing I did was look search the recipe on the site. Nothing.
So I snapped a few photos and I’m just now getting around to posting the recipe. This one is great for holiday dinners like Thanksgiving, Christmas and Easter, but it’s so easy that you can also serve it up on a plain old Tuesday night. If you’re dishing it up for weeknight dinner, use the ingredients you have on hand. Feel free to skip the pineapple, pecans or grapes.
The recipe is really more method than exact measurements, but the two ingredients that make the dressing are key. Those are also the two ingredients I can never remember, hence the reason I was searching my blog for the recipe.
Since my search yielded nothing, I called my mom, of course. Now that I’ve got the recipe posted we can all find it here and talk to our moms about something else.
Here’s what you’l need:
I didn’t use the whole bowl of grapes that you see or the whole bag of marshmallows. But if you want to, I won’t judge and I bet your salad will be amazing.
I like to use several different types of apples when I make this. I usually use a Granny Smith, along with a few Golden Delicious an some type of red apple. But if I’m making it for a weeknight dinner, I use whatever type apple is in the fruit bowl. No rules, no worries.
Serves: 10-12 servings
- 5 apples, cored and chopped
- 1 cup grapes, cut in half
- ½ cup pecan pieces
- 8 oz pineapple tidbits, drained
- ¾ cup marshmallows
- ½ cup sour cream
- ⅓ cup mayonnaise
- Put apples, grapes, pecans, pineapple and marshmallows in a large bowl.
- In a smaller bowl, stir together sour cream and mayonnaise.
- Pour over fruit and toss until coated.