Have you ever used apples in a vegetable salad?
Have you ever used apples in a vegetable salad? Lots of recipes mix apples with vegetables to make a slightly sweet, refreshing salad. When pairing them with vegetables, consider using a variety that isn’t too sweet or too tart. Braeburn and Fuji apples are sweeter than the tart Granny Smiths many people use in pies, but they’re not quite as sweet as red and golden delicious or Honeycrisp. However, with about 2,500 varieties of apples grown in the United States, there are plenty of different colors, textures and flavors to choose from. By the way, did you know that only the crabapple is native to North America?
You may notice that recipes usually call for apples by weight rather than quantity. That’s because apple varieties range in size from a little larger than a cherry to as large as a grapefruit. The largest apple ever picked weighed 3 pounds. Here’s one of my favorite recipes that features another of my favorite fruits, raisins.
Carrot, Raisin and Apple Salad
2 cups carrots, shredded
¼ cup golden raisins
1 pound apples, peeled, cored and diced
1 tablespoon lemon juice
2 tablespoons sunflower seeds
2 tablespoons light mayonnaise
In a bowl, combine carrots, raisins, apples, mayonnaise and lemon juice. Sprinkle with sunflower seeds.
Makes 6 servings.
Per serving: 100 calories, 2.7 g fat, 1.3 g protein, 19 g carbohydrates, 2.59 g fiber, 70 mg sodium