I absolutely love this salad and I’m not a big salad fan so that’s saying a lot. We made it just a couple weeks ago while teaching outdoor cooking to a group of Girl Scout adult volunteers. We served it with a hearty, spicy potato chowder and it was the perfect side dish. The salad was light, tart, sweet and savory. It was like a little party in your mouth.
I love the different colors and flavors of the apples. We used a sweet red Gala, a yellow Golden Delicious, and a tart green Granny Smith. Instead of the Gala, you could use a Fuji. Of the variations below, we used cheddar cheese (I chose sharp for its bold flavor), dried cherries, and crunchy walnuts. Instead of the frozen apple juice concentrate, we used regular apple juice. The dressing is creamy and tangy and doesn’t overpower the other ingredients. The green onion adds just a little bite.
This recipe has great flavors and is very kid friendly. It’s just yummy!
To prep at home, you could mix the dressing, toast the nuts (which I forgot to do) and even dice the cheese and celery and slice the green onions. I would dice the apples in camp right before assembly. Because we were teaching, we had our “students” prep everything in camp and it didn’t take long at all. Below is a picture of everything in the bowl before we added the dressing. This is a double batch. Isn’t it pretty?!
Because of its light and fresh flavors and the cooling properties of the dressing, this salad would pair perfectly with anything that is heavy and/or spicy.
Medium-size mixing bowl, small-size mixing bowl, knife, cutting board, measuring cups and spoons, rubber spatula.
3 apples (1 red, 1 yellow, 1 green) diced (½-inch) to measure 2 cups
3 ounces Swiss, Cheddar or Gouda cheese, diced ½-inch to measure ¾ cup
½ cup celery, diced (½-inch)
½ cup dried cherries or cranberries
1 tablespoon green onion, thinly sliced
¼ cup walnuts or pecans, toasted and chopped (optional)
½ cup plain fat-free yogurt
¼ cup mayonnaise
1 teaspoon frozen apple juice concentrate or straight apple juice
1 teaspoon lemon juice
In medium bowl, combine apples, cheese, celery, cherries, green onion and nuts.
For dressing, in small bowl stir together yogurt, mayonnaise, apple juice concentrate and the lemon juice. Toss gently with salad. Serve on lettuce leaves if desired.
Serves 8 as a side dish.
To toast nuts, spread nuts on baking sheet and bake in a 325°F oven for 5 to 10 minutes, stirring twice, until nuts are fragrant and lightly browned. If you want to toast these in camp, you could use a box oven with 13 briquettes or a Dutch oven. To determine the number of coals needed for the size of your Dutch oven, reference the Dutch Oven Temperature Chart on the Soup to Nuts page.
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