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Apple Salad

Apple salad with crisp diced apples, celery, and crunchy walnuts in a honey-yogurt dressing. Tossed for a fresh, lightly creamy coating that keeps well chilled for up to 2 hours.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Apple salad base
  • 3 large apples mix of red and green, cored and diced
  • 3 celery stalks thinly sliced
  • 0.5 cup walnuts roughly chopped
  • 0.33333333333333 cup dried cranberries
  • 2 green onions sliced
For honey yogurt dressing
  • 0.33333333333333 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 0.0625 tsp salt pinch
  • 0.0625 tsp pepper pinch
  • fresh mint garnish, if desired

Method
 

Make the salad
  1. Combine diced apples, sliced celery, walnuts, dried cranberries, and green onions in a large bowl.
  2. Whisk plain Greek yogurt, mayonnaise, honey, lemon juice, cinnamon, vanilla extract, salt, and pepper together until smooth.
  3. Pour the honey-yogurt dressing over the apple mixture and toss gently to coat.
  4. Serve immediately, or refrigerate up to 2 hours and toss again before serving.
  5. Garnish with fresh mint if desired.

Notes

For the crispiest texture, dice apples right before mixing and toss the salad again after chilling to recoat the fruit. Refrigerate in a covered container up to 2 days; the apples soften slightly but stay tasty. Freezing is not recommended since the apples and dressing won’t hold their texture. If you want a lighter option, swap some or all of the mayonnaise for plain Greek yogurt.