Dee-licous! The kids didn't even want to add honey to this salad, it was perfect as it was. I based this recipe on one from Chef Linette True of Portland, Oregon. Being a Seattle girl myself, I am pretty familiar with apples and loooove them. I can't figure out why we don't make more apple recipes! The CATS chefs enjoyed tasting the different varieties of apples - one of those intense simple pleasures we need to savor more. This would be a fun thing to shop for at the Farmer's Market! For added fun, invest in an inexpensive apple cutter, one of those pictured above, which are ridiculously efficient as well as great fun for you (I mean, the kids) to use!
Ingredients
- 1 medium Granny Smith apple
- 1 medium Fuji apple
- 1 medium apple of a sweeter variety (Gala, Delicious, Honeycrisp)
- 2 Tablespoons raisins or currants
- 2 Tablespoons Craisins or dried cranberries
- 1-2 Tablespoons chopped dried mango slices
- 3-4 Tablespoons plain low-fat yogurt
- 2 Tablespoons chopped shelled walnuts, almonds, or other nuts (allergy alert)
Instructions
- Wash and slice apples, removing the core but do not peel. Cut into 1-inch pieces and put into a medium mixing bowl.
- Add the raisins or currants, the chopped mango, and the yogurt and mix well.
- Put the nuts into a small saute pan and toast them over medium heat briefly, watching closely, until they begin to release a toasted fragrance. Take off heat before they burn, which they can do quickly.
- Remove the nuts from the pan and cool.
- Add the nuts to the salad, toss, and serve.
More Information
You can use any type of apple in this recipe. Try different varieties and different kinds of nuts as well, if no allergies exist.
If the salad is too tart, and if you must, add up to a tablespoon of honey.
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