Apple Salad

For Apple Month, we are sharing a recipe from the “Healthy Cooking the Anishinaabek Way” cookbook. The cookbook is a collaborative collection of recipes created and produced through the Inter-Tribal Council of Michigan’s Tribal Food Access Coalition and Walmart Healthy Native Foods Project. Thank you to ITCMI for their permission to share this recipe with our Nevada community.

Apple salad ingredient illustration by Jessie Boulard.

Ingredients

• 3 large, tart apples, washed
• 1 tablespoon lemon juice
• 2 ribs celery, washed
• ½ - ¾ cup walnuts or pecans
• ½ cup dried cranberries OR raisins OR dried cherries
  OR a mix of all
• ½ cup plain Greek yogurt
• ½ teaspoon cinnamon
• 2 - 4 tablespoons maple syrup OR maple sugar

Directions

1. Wash apples. Core and dice apples into bite-sized pieces and place in a bowl. Sprinkle with the lemon juice and toss gently to coat all pieces with lemon juice.
2. Wash celery and slice thin. Chop nuts into small pieces.
3. Add celery, nuts and dried fruit to bowl with apples, and mix well.
4. Mix the yogurt with cinnamon and maple syrup or sugar in a small bowl. Pour over apple mixture and toss together gently. Let mixture sit in refrigerator for about 30 minutes before serving.

Cook's Note

• A mix of apples works well in this salad
• This dish is best eaten on the day it is made
• Vanilla yogurt can be used in place of plain yogurt
• A dried fruit and nut mix can be used for dried fruits and nuts

Nutrition Facts

2 servings per recipe
Serving size: 

Calories 197 per serving