Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Cinnamon Apple Salad

Easy and good. Maybe two of the best words ever for busy cooks. This is a great little recipe for a simple, crispy salad that highlights autumn’s goodness.  I make this for myself throughout the season.  I love it beside a peanut butter sandwich, but I have also put it in a pita with a few spinach leaves.  I’ve made this for kids and it’s always a big hit. You can serve it on its own, or over greens. This can be an elegant accompaniment or a great lunchbox treat.  What more could you ask for?

Frozen apple juice concentrate provides sweetness and apple tang and does not thin the dressing too much as apple juice would.  I think you’ll love this salad and want to make it often, so you can transfer the remaining concentrate to a freezer container and save it for your next batch.  You can also use the leftover to sweeten an autumn iced tea made with spice or cinnamon tea bags.  The mayonnaise adds a great tang, and you can use low-fat if you must.  A handful of dried cranberries would not go amiss in this salad.

Cinnamon Apple Salad

2 Tablespoons frozen apple juice concentrate, slightly thawed

1/2 cup mayonnaise

1 teaspoon cinnamon

1 green apple

1 red apple

1 cup red or purple grapes

1/2 cup walnut pieces

In a medium bowl, whisk the mayonnaise, apple juice concentrate and cinnamon together.

Cut the apples in half, remove the core and chop into small pieces.  As you cut the apples, drop them into the bowl with the dressing and stir to coat and prevent browning.  Cut the grapes in half and add to the bowl, stirring to coat.  Add the walnuts and stir to coat and combine.

The salad will keep covered in the fridge for 3 days.

 Serves 6


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