Crispy Apple Raisin And Walnut Salad Food

APPLE SALAD

Steps:

• Core and chop the apples into 1/2-inch chunks. Sprinkle fresh lemon juice and toss to prevent discoloration.
• In a medium bowl, combine the chopped apples with the celery, raisins and walnuts.
• Add the mayonnaise or yogurt to the bowl. Then toss all the ingredients together until thoroughly coated.
• Spoon onto serving plates, or onto lettuce leaves for an attractive presentation.

CRISPY APPLE, RAISIN AND WALNUT SALAD

Steps:

• Right after cutting the apples; to a large bowl, add the cut apples and lemon juice. Mix the apples and lemon juice together (the lemon juice should keep the apples from turning brown).
• To the bowl, add chopped celery, walnuts, raisins, honey, yogurt and sour cream. Mix together until the apples are evenly coated with the sour cream and yogurt.
• Do a taste test and add more honey if needed.
• This salad is best when served right after it's made.

CRUNCHY APPLE SALAD

Steps:

• In a large bowl, combine the apples, celery, raisins and walnuts. Add mayonnaise; toss to coat. Cover and refrigerate until serving.

APPLE, PEAR AND WALNUT SALAD

Steps:

• In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

CRUNCHY CARROT, RAISIN 'N WALNUT SALAD

Steps:

• Mix together carrots, walnuts and raisins.
• Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
• Chill until ready to serve.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE-WALNUT CRISP

Steps:

• Set oven to 375 degrees.
• Butter a 10-inch deep-dish glass pie plate (or use an 11 x 7-inch baking dish).
• For the topping; in a bowl stir together the flour, oats, brown sugar, cinnamon and pinch salt; add in butter and blend with fingers until mixture resembles coarse meal.
• Add in the toasted walnuts; set aside while preparing the filling.
• In a large bowl toss the apple slices with the lemon juice; add in all remaining ingredients except the vanilla ice cream, toss well to combine and transfer to the prepared pie plate or baking dish.
• Sprinkle the prepared topping evenly over the apple mixture.
• Bake for about 30-40 minutes or until the topping is browned and the apples are fork-tender.
• Let the crisp stand for 15 minutes before serving.
• Serve warm with vanilla ice cream.