Crisp tart apples are complimented by sweet raisins and grapes and the crunch of walnuts and celery in the simple walnut and apple salad. There's a bit of chopping required but not much else. Make the salad no more than a day ahead. It will keep in the refrigerator for up to five days but tastes best the first day it is made. It's a fresh accompaniment for a harvest dinner. Add chunks of cooked chicken breast and the salad turns into an entree.
Put the raisins in a separate bowl and cover with boiling water. Another alternative is to cover the raisins with tap water and microwave them on high for two minutes.
Wash the apples thoroughly. Green granny smith apples, yellow delicious and red gala apples make a pretty combination for this salad. Core the apples but do not peel. Chop into half-inch cubes.
Mix the mayonnaise with the apples. Doing this immediately prevents the apples from oxidizing and turning brown.
Chop the celery into half-inch cubes. Chop the walnuts into pieces. The pieces don't all have to be the same size.
Drain the raisins and pat most of the moisture off them.
Wash the grapes and remove the stems.
Combine all the ingredients with the apples and mayonnaise. Mix thoroughly but gently so you don't bruise the apples. Add more mayonnaise if you like a moister salad. You could also add a bit of apple juice or apple cider vinegar if you want the dressing tangier.