Apple Pecan Crunch Salad
Source of Recipe
Kitchen Kimberly
Apple Pecan Crunch Salad
Recipe by Kitchen Kimberley
Ingredients:
6 medium apples, cored, diced (see tip!)
3 stalks celery, sliced
1 c. toasted pecans
1/3 c. plus 1 tbsp. mayo
1/2 c. sour cream
1/4 c. packed light brown sugar
1 c. dark seedless raisins
1/2 c. heavy whipping cream
Optional: Lettuce leaves, for presentation
Instructions:
In a large bowl, combine apples, celery, and pecans; set aside.
In a small bowl, blend the mayo, sour cream, brown sugar and raisins. Whip the cream until stiff peaks form, then gently fold into the dressing mixture.
Pour the dressing over the apple mixture, then gently stir to coat evenly. Cover and chill, or serve immediately.
Enjoy!
Tips: I like to use a variety of apples to get a nice blend of flavors. Typically, I'll use 2 Granny Smith, 2 Gala, and 2 Red Delicious apples. Jonagold would be another good choice, too.
* There are a variety of ways to toast nuts. I usually toast them in the microwave, in a glass pie plate. Just cook them on 'high' for 20 seconds at a time, stirring each interval, for about a minute total. You can also toast them in the oven at 350 degrees for about 5 to 7 minutes. Either way you toast them, you'll know they're done, when they smell delicious! Cool completely before adding to salad. Enjoy!
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