Okay you guys I’m sorry but there isn’t a photo. Because apparently my computer ate it or buried it. And I promised you all that I’d share this recipe today so I’m going ahead and pushing through even though it’s not the prettiest and most perfect post you’ll ever see from me. My dad always made this salad for the holidays. It is based off a very old recipe in a very old, cookbook simply called Salads. But he never quite followed a recipe all the way.
After he passed away, my mom put me in charge of this salad, and it was up to me to create it as good as he did. I had watched him numerous times, so I figured I could give it a shot.
What do you know, it worked! And I’ve been making this salad twice a year since. I have never actually measured anything when making the salad. I go by taste more then anything. So some years, it’s more tangy other years it’s not. It’s easily adjust to a bigger or larger salad. Just add more dressing and more apples to increase it. You don’t want it to swim in the dressing so start small. It’s easier to make more dressing if needed.
Also, and most important: make this the day before and let it chill over night. The flavors come together, and it’s magically that way.
Happy Cooking my Friends!
Best if made the day before you want to serve the salad.
- 3 Green Apples diced, I prefer granny smith
- 3 Red Apples diced, I prefer gala or fuji or honeycrisp
- 2 stalks Celery diced
- 1/4 c Raisins
- 1/4 c Walnuts roughly chopped
- 1/4 c Mayo I prefer Primal Kitchen's Avocado Oil Mayo
- 2 tbsp Lemon Juice
- Salt to taste
- Pepper to taste
- Accent dash
Dice and chop up everything for the salad and put it in a large mixing bowl with a lid.
In a separate bowl whisk together the dressing ingredients, and taste it a few times to adjust the seasonings to your liking. I'd start with 1/4 tsp salt, and 1/8 tsp pepper and go from there.
toss the salad ingredients with the dressing. Cover and chill until ready to serve.