Photo by Cooking Matters

Northwest Apple Salad

Cooking Matters

Serves 4, 3/4 cup per serving

Use your favorite dried fruits and nuts in this fun salad. Remember to leave the peel when preparing the apples; almost half of the vitamin C content is just underneath the skin.

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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 Apple

How to Select

Choose firm, shiny smooth-skinned apples. Make sure the stem is still intact.

How to Store

Refrigerate in a plastic bag for up to 3 weeks

How to Prepare

Apples can be used in a variety of ways! Cut up fresh apples for snacks, or to use in salads. Cook apples down into applesauce. Always rinse the apples in cold water before use. Do not peel or slice an apple until ready to use as it will brown.