Monday, July 1, 2013

The Captain's Apple Salad

Janet Deaver-Pack Salad Apple Recipe
I've been working on this recipe for awhile.  The first dressing was a dijon vinaigrette, which was good.  But this version, which includes a lite raspberry vinaigrette, is even better!  For a cool summer side dish, this is very tasty.  It offers plenty of crunch, and since it replaces mayonnaise with yoghurt, it contains less calories.  The Captain of Games here (Bruce) likes it very much!

Janet Deaver-Pack Salad Apple Recipe2 large sweet apples, skin on, coarsely chopped (Fuji, Delicious, jonadel, Gala, etc.)
3 ribs celery, strings removed, chopped
1/4 cup Chardonnay (Barefoot, Tisdale, Liberty Creek)
1/2 cup walnut pieces (more or less to taste)
2 heaping teaspoons plain yoghurt
1 teaspoon good lite raspberry vinaigrette (I used Kraft this time, which is a bit sweeter than I'd intended:  I've also used Penzey's Spices Raspberry Enlightenment along with a bit of red wine vinegar and brown sugar)

Put apples in a bowl.  Add Chardonnay and toss until all pieces are coated so they won't discolor.  Add celery and walnuts.  Stir.  Add yoghurt.  Stir thoroughly.  Add raspberry vinaigrette, and make certain you don't overdo it (you want the raspberry taste to come after the apples and walnuts, just a hint of a bloom in the back of the mouth).  Chill for several hours, and serve.  Serves four. Yummms all around!

1 comment:

  1. Able Seaman Noel most definitely raided that salad bowl. No rum for him today!