Yield: 4 to 5 servings.
- 2 cups diced apples, unpeeled
- 2 packets sugar (use sugar substitute for a lower calorie version)
- ¼ teaspoon lemon juice
- 1 cup chopped celery
- ½ cup chopped walnuts
- ½ cup raisin
- ¼ cup light mayonnaise
Put diced apples in medium size mixing bowl and sprinkle with sugar and lemon juice. Add celery, nuts, and raisins. Fold in mayonnaise and chill. Serve on crisp lettuce leaves.
Note: This salad is especially pretty using ½ red delicious and ½ yellow delicious apples.
This recipe first appeared in Hopewell Heritage Cookbook. To order a copy, call the Hopewell Presbyterian Church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.
Additional recipes from Hopewell Heritage Cookbook that appeared originally in the April 2012 issue of Our State:
Pineapple Pound Cake
Vegetable Meat Loaf
Hopewell’s Yeast Rolls