Tuesday, September 28, 2010

Apple Salad *

When making fruit salad, I prefer to use only fruit that is in season and in fall that means apples. If you have fresh, ripe, local apples which taste delicious on their own it may seem silly to add a dressing. The dressing for this salad is important, however, because it keeps the apples from turning brown after being cut up.

1 very large or 2 medium red delicious apples
1 very large or 2 medium golden delicious apples (or other mild, sweet, gold colored apple)
3/4 cup raisins
3/4 English walnut meats, broken into pieces
1/4 cup freshly squeezed lemon juice (roughly one lemon worth)
1/4 cup agave
1/4 tsp ground cinnamon

Wash, core, and cut the apples into 1/2" pieces. Place the apples, raisins, and walnuts into a bowl. Combine the lemon juice and agave in a separate container and whisk or stir until well blended. Pour the lemon/agave dressing over the salad and stir to be sure all the apple chunks are well coated. Sprinkle on the cinnamon and stir again to distribute it through the salad. Anything that will not be eaten the same day should be refrigerated in a sealed container.

This recipe is a part of the September 2010 SOS Kitchen Challenge hosted by Diet, Dessert, and Dogs and Affairs of Living