Ingredients
- 2 cups diced tart apples (about 2 apples)
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 cup diced celery
- 1 cup grapes, halved
- ½ cup toasted walnuts or pecans, roughly chopped
- ½ cup whipping cream, whipped
- ¼ cup mayonnaise
- ½ teaspoon kosher salt
- Lettuce leaves, for serving (optional)
Instructions
1
Place the diced apples in a large mixing bowl. Sprinkle with the sugar and lemon juice, then toss well to coat. Add the celery, halved grapes, and toasted nuts.
2
In a separate bowl, whip the cream until peaks form. Gently fold in the mayonnaise, taking care not to deflate the cream.
3
Fold the creamy dressing into the apple mixture and season with kosher salt. Taste and adjust the seasoning. Cover and chill for 1 hour or overnight, then serve on its own or over lettuce leaves.
💡 Chef's Tips
- Choose tart, crisp apples: Granny Smith apples hold their shape and balance the sweet grapes and creamy dressing.
- Prevent browning: Toss the apples with lemon juice immediately after cutting.
- Toast the nuts: Toasting walnuts or pecans deepens their flavor and keeps the salad crunchy.
- Fold gently: The whipped cream makes the dressing light. Fold rather than stir vigorously.
- Make ahead: Chilling allows the flavors to blend. The salad can be prepared the night before serving.
- Nutrition: Approximately 245 calories per serving.
Salad
American
No-Cook