Northwest Apple Salad

Source: Cooking Matters

Serving size: 3/4 cup

Servings per recipe: 4

Use your favorite dried fruits and nuts in this fun salad.

View Nutrition Facts


  • 2 medium Granny Smith apples
  • 2 Tablespoons dried fruit, such as raisins, dried cranberries, or dried currants
  • 3 Tablespoons plain, low-fat yogurt
  • 1 Tablespoon whole, shelled walnuts
  • Optional Ingredients: 1 Tablespoon honey


cutting board, measuring spoons, medium bowl, sharp knife, small skillet


1. Rinse and remove cores from apples. Do not peel. Cut into 1-inch pieces. Place in medium bowl.

2. Add dried fruit and yogurt to bowl. Mix well.

3. In a small skillet over medium heat, toast nuts until golden brown and fragrant. Watch closely so they do not burn. Remove from pan and let cool.

5. Chop cooled nuts with a knife. Or, put in a plastic bag and crush with a can.

6. Add crushed nuts to bowl. If using, add honey. Toss and serve.


Use any kind of apple in this recipe. Use any kind of nuts in place of walnuts. Or, omit nuts if someone has an allergy.

More About Apples

How to Select

Choose firm, shiny, smooth-skinned apples with intact stems. Should smell fresh, not musty.

How to Store

Refrigerate apples in plastic bag away from strong-odored foods. Use within 3 weeks.

How to Prepare

Rinse the apples with water. You may scrub them with a produce brush. To peel, use a vegetable peeler or paring knife. Cut away the core and seeds, stem, and ends, then slice each quarter as desired.