Reviewed: Nov. 23, 2009

Perfection! I use red delicious and granny smith apples and leave the skin on. It looks very pretty and you get the nutrition of the apple peel. I am so glad I ran across this. It is going to be part of our Thanksgiving dinner. It is delicious and it is refreshing with all the other rich and caloric dishes on the table.

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MAMA2EANDJ

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Reviewed: Nov. 23, 2009

I used 1/2 yogurt and 1/2 Miracle Whip and our apples were so big that I only needed 2 but this was great! (Because of nut allergies I had to leave out the walnuts.) We will definitely have this again. Thanks for the recipe!

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Nov. 18, 2009

I make this every Thanksgiving. Good as a side dish or a lite dessert. I do soak my raisins in water for about ten minutes-this softens them.

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PAINTONEDAY

Cooking Level: Expert

Home Town: Humboldt, Tennessee, USA

Living In: Albany, Georgia, USA

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Reviewed: Nov. 18, 2009

A regular salad was already made so I just added the chopped apples, I just used one by the way and the golden raisins and used a drizzle of ranch dressing! very good! nice crunchy taste.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 18, 2009

Thank you very much for such a simple and excellent recipe. Did not change a thing!!!

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Jan

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Reviewed: Nov. 18, 2009

Very good! I used light mayo with lemon and honey for the sauce. I also left the peels on my apples for color and used cranberries instead of raisins. Delicious!! Could add chicken to make it a meal.

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Kathleen

Cooking Level: Expert

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Reviewed: Nov. 16, 2009

I made this for my boyfriend who loved it and said it was like the salad his mom used to make. We added mini marshmellows and added about 1 tablespoon more sugar to the dressing! Thanks for helping me recreate a childhood dish for him!

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 27, 2009

YUMMERS! I just made it for dinner tonight instead of veggies....I did NOT have the lemon juice but oddly don't even miss it. Followed the recipe and added golden raisins and I fell short on my mayo so it's not a "saucy" as I think I would have preferred but even with all that? 5 STARS BABY! Thanks...this super simple recipe is going in my recipe box.

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Oct. 25, 2009

This was so good! I did toast the walnuts, that really added something. About 10 minutes in a 350 oven. I also added grapes and substituted honey for sugar. VERY YUMMY.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Oct. 23, 2009

This is just what I have ben craving. I stopped making my regular recipe because it has frozen whipped topping (?!) in it, so I am glad I found this one. I just made it for tonight's dinner and I can't stop sampling! I used 1/2 Miracle Whip Light and 1/2 light mayo, and cashews instead of walnuts. Yummy! I'll be making this a lot this fall!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 22, 2009

A nice, classic recipe.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 21, 2009

In order to make this a meal, I added a diced cooked rotisserie chicken and 1/2C shredded coconut. I also doubled the dressing. DELICIOUS!

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Oct. 17, 2009

I recently made this salad for a baby shower . It was very good--I used Honeycrisp and Granny Smith apples and they gave a sweet and tangy crunch. It was quite tasty as it was but to wake it up a bit, I added about 1 to 2 tbs of Asian sweet chili sauce. Odd, I know, but it was excellent.

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touixmuch

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 12, 2009

This was a hit as an appetizer for my families Thanksgiving dinner.....I used a mixed fruit blend (raisins, cranberries, cherry and blueberries- bought in a bag at Sobeys) which added even more flavour to the salad. I will definitly make this salad again!!

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ChefMom

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Reviewed: Oct. 5, 2009

Thank you for helping me "remember" a family classic.

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amybluefish

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Reviewed: Oct. 3, 2009

Great recipe, easy & pretty on the table! I prefer a more traditional version & this was it. I made a huge batch to serve a crowd & left skins on to save time. I used a 50/50 combination of golden raisins & craisins just to add variety. I coated the diced apples w/ lemon juice & only put about a cap full in the dressing part. Will definitely make this one again.

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Stella

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Reviewed: Sep. 22, 2009

I made the recipe for two. Keep the peels on the apples - its faster and also adds a red color. Took me 12 minutes from counter to fridge...... and it tasted great. It's a keeper for us!

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 18, 2009

Delicious recipe. I did use glazed pecans rather than the walnuts and tossed the apples (unpeeled Gala and Granny Smith) in lemon juice before adding the other ingredients. My grandmother makes a similar version adding miniature marshmallows...this is worth a try, too. I look forward to making this again.

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Jen Nolan

Cooking Level: Intermediate

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 9, 2009

5 Star Recipe. Absolutely delicious. Followed recipe to a tee! Thank you for sharing.

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LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

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Reviewed: Aug. 4, 2009

I really loved this and so did everyone at the picnic. I subbed a cup of grapes for the raisins and used only 1/3 cup of mayonnaise and thought it was fantastic.

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