I ended up making this for the church dinner last Friday night. Then I had to make more on Saturday since it was so good!
Apple Salad
6 to 8 apples, cleaned and with the peel left on (I used Pink Lady apples)
1/4 cup lemon juice
purified water
1/4 cup agave syrup (or honey), or to taste
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup unsweetened coconut
1/2 cup chopped nuts (I used almonds)
1/2 to 3/4 cup raisins (or other dried fruit)
Fill a large bowl about 1/2 full of water and add the lemon juice. Quarter each apple, then cut the core out. Thinly slice wedges off each quarter. Add to the bowl just as soon as they are sliced to keep from browning. As the bowl gets full, rotate the apples to make sure each slice comes into contact with the lemon juice. Add more water if necessary. When all apples are sliced and coated, drain the excess water. Add the rest of the ingredients and toss well. Adjust seasonings and sweetener to your taste. Chill if not serving right away.
© Copyright 2006 by Wardeh Harmon
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Yummy. I finally made this after our visit. I ‘ve been wanting to forever! I used dried cranberries and walnuts because that’s what I had…and I just plain forogt the agave/honey. It was delicious, soaking in lemon water means that it still looks beautiful and tastes delicious today for lunch!
Thanks again!
Audra, I’m so happy that you made it! It sounds yummy with cranberries and walnuts… good substitutions. It also sounds very pretty with that gorgeous red of the cranberries.