Creamy Apple-and-Pecan Salad

Southern Living
Martha uses this as a side at a sit-down lunch and as a stuffing for pitas for a more casual gathering. This recipe is a great way to use gift-basket apples.


Makes 8 servings


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1 cup water
1/2 cup dried cranberries
1/4 cup golden raisins
1/2 cup mayonnaise
3 tablespoons plain yogurt
2 tablespoons sugar
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
4 apples (1 Granny Smith and 3 Gala apples), cored and chopped
1 cup diced celery
1/2 cup chopped pecans, toasted


Prep: 25 Minutes
Stand: 10 Minutes

1. Bring 1 cup water to a boil in a medium saucepan. Remove from heat, and stir in dried cranberries and raisins. Let stand 10 minutes, and drain.

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Stir in apples, celery, cranberries, and raisins. Cover and chill. Sprinkle apple mixture with pecans just before serving.

Created date

October 2006