Northwest Apple Salad
Prepared by: Tammy Roberts, Nutrition Specialist, University of Missouri Extension
September 24, 2017
Our Healthy Habits recipe segments will focus this month on the best way to use different Midwest apple varieties. On Sept. 24, Tammy Roberts talked about apple varieties that are best for salads.
Yield: 4 servings (3/4 cup per serving)
- 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
- 1 tablespoon honey (optional)
- Rinse and remove cores from apples. Do not peel. Cut into 1-inch pieces. Place in medium bowl. Add dried fruit and yogurt to bowl. Mix well.
- 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.
- Chop cooled nuts with a knife or put in a plastic bag and crush with a can. Add crushed nuts to bowl. Add honey, if using. Toss and serve.
Nutrition information per serving
Total Fat: 1.5g (0g saturated fat)
For information on different apple varieties, including the primary use for each, see MU Extension publication G6022 “Apple Cultivars and Their Uses”
Recipe source: Share Our Strength’s Cooking Matters program
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, September 25, 2017