“This is a great fall salad. So easy and I always get recipe requests. I think the original was from Alton Brown, but I changed a few things. This is great for Thanksgiving or other harvest party. It also travels well for a fall picnic or pot luck. The recipe calls for golden raisins but I like the black ones. I think the contrast is nicer too. Add some left over grilled chicken for a great meal. I always eat the leftover (if there is any) from Thanksgiving with left over turkey mixed in for lunch the next day. Cooking time is chill time.”
1hr 15mins

Ingredients Nutrition


  1. Dice apples, leaving skin on.
  2. Toss the apples with the cider vinegar.
  3. Fold in the mayo and combine well.
  4. Season with salt and pepper (just a pinch of each. You can always add more later or let your guests add it to their own serving).
  5. Fold in nuts and raisins.
  6. Refrigerate for at least 1 hour.
  7. Very pretty served in lettuce cups or over a bed of leafy greens.

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