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Creamy Apple-and-Pecan Salad

Creamy Apple-and-Pecan Salad

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.


This recipe goes with Creamy Apple-and-Pecan Salad Pita Pockets

Southern Living NOVEMBER 2006

  • Yield: Makes 8 servings
  • Prep time:25 Minutes
  • Stand:10 Minutes


  • 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


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.


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Creamy Apple-and-Pecan Salad recipe