Chopped apple salad is delicious and refreshing at any time of the year, but the fall is an ideal time to make it when a new crop of apples are at the peak of ripeness and flavor. Chopped apple salad is versatile and can be served as an appetizer, a main course with the addition of your favorite protein or can be enjoyed as a dessert by the addition of miniature marshmallows and crumbled ginger-spice cookies. Chopped apple salad is fast and easy to prepare, and provides a training experience for children who are ready to begin learning their way around the kitchen.
Select your favorite apples that are fresh, firm and unblemished.
Wash the apples in clean water while scrubbing with a clean cloth or vegetable pad. Dry them with another cloth.
Dice the unpeeled apples by setting them on the stem and using a sharp knife to cut the apple into fourths. Use the knife to cut out the core from each of the wedges and to dice the apples into 1/2-inch cubes.
Place the diced apples into a solution of 1/4 cup lemon juice to 1 qt. of cold water for 2 minutes, then drain the apples and pat dry.
Combine the dried raisins or cranberries, chopped nuts and mayonnaise and toss together thoroughly. Serve a chilled 1/2-cup serving of the chopped apple salad on a lettuce leaf. The recipe will feed eight guests.