Raisin apple salad is a simple take on the classic Waldorf salad, which includes walnuts, celery and grapes. The raisin apple salad may be dressed in a mayonnaise dressing or a vinegar-based chutney. With a variety of variations available for this recipe, it can be used for lunches or light suppers, or served as a side dish.
Roughly chop 1/4 cup of almonds. Pine nuts or walnuts may be substituted. If using pine nuts, roast them in a dry pan for three minutes and let cool before chopping. Set aside.
Select one or two large apples. Use tart apples such as Northern Spy or Jonathan red for a tangier salad. Apples such as Red Delicious add sweetness. For variety, select one red apple and one green apple such as Granny Smith.
Peel and core the apples and cut into 1-inch chunks for a yield of 1 1/2 cups. Place the cut apples into a large bowl and squeeze the juice of 1/2 lemon over them to retain color.
Add the almonds and 1 cup of raisins to the apples and turn to mix. If desired, add 1/2 cup of dark raisins and 1/2 cup of golden raisins.
Add the dressing of choice to the apple and raisin mix and turn to coat. Cover with a plastic wrap and chill in the refrigerator for one hour before serving.
Store leftovers in an airtight container. The raisin apple salad will keep in the refrigerator for up to five days.
Use 1/3 cup of mayonnaise for the mayonnaise dressing. Stir 1 tbsp. of honey mustard or Dijon mustard into the mayonnaise. If using Dijon mustard, add 1 tsp. of honey. Add salt to taste, if desired.
Make cranberry chutney for a spicier dressing. Core, peel and chop two large apples. Rinse 1 lb. of fresh cranberries.
Mix the spices together in a small mixing bowl. Use 1 cup of brown sugar, 1/4 tbsp. of cinnamon, 1/4 tsp. of salt, 1/4 tsp. of minced ginger and 1/4 tsp. of pepper flakes.
Place the apples and spice mix in a small saucepan over medium heat. Stir in 1 cup of apple cider vinegar and 1 cup of dark raisins. Cook for 25 to 30 minutes, stirring frequently. This yields approximately 1 cup of chutney.
Set the chutney aside to cool. Prepare the apples, almonds and raisins for the salad. Add 2 to 3 tbsp. of white vinegar to 3 tbsp. of chutney and stir. Add the chutney to the raisin apple mix and turn to coat. Cover and chill for one hour before serving. Store the remaining chutney in an airtight container in the refrigerator.
About this Author
Shelly McRae resides in Phoenix, Ariz. Having earned her associate's degree from Glendale Community College with a major in graphic design and technical writing, she turned to online writing. Her credits include articles for 123Life.com, eHow.com and several non-commercial sites. Her work background also includes experience in the home improvement industry and hydroponic gardening.