Christmas Apple Salad Recipe

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3 votes | 11490 views

Red and green color apples make a Christmas statement for this fresh, healthy and simple fruit salad. Select apples for the deepest color you can get, but not too tart, as there is no added sugar or sweetener in this recipe. Suggestions: Apples with predominant red and/or green skins might include: Red Delicious, Red Jonathan, Honeycrisp, greener Golden Delicious, Gala, infinitum!

Prep time:
Servings: 10


Cost per serving $0.60 view details


  1. Wash, core and chop apples (do not peel.) Add celery and walnuts.
  2. Drain pineapple tidbits, reserving juice.
  3. Add pineapple tidbits to apple mixture. Stir in sufficient reserved pineapple juice to moisten all ingredients well.
  4. Refrigerate til serving time.
  5. The pineapple juice will help keep apples from turning brown but if in doubt, a small amount of Fruit Fresh or Vitamin C crystals will do the job.
  6. Sprinkle with feta cheese at serving time (optional.)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 104g
Recipe makes 10 servings
Calories 82  
Calories from Fat 23 28%
Total Fat 2.67g 3%
Saturated Fat 0.75g 3%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 49mg 2%
Potassium 129mg 4%
Total Carbs 14.9g 4%
Dietary Fiber 2.1g 7%
Sugars 11.45g 8%
Protein 1.24g 2%
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  • Salad Foodie
    A variation idea: I had leftover apple salad from this recipe the next day and decided to make a main dish poutry salad of it with leftovers on hand: chopped cooked turkey, a little minced onion, additional chopped celery, a dab of mayonnaise, salt & pepper, and a shake of poutry seasoning (or sage.) The balance of sweet and sour from this combined recipe was perfect!

    Salad Foodie
    I've cooked/tasted this recipe!


    • Salad Foodie
      December 31, 2011
      Yes this is perfect as a dessert salad, and one for diet-watchers and those with diabetes.
      • inowotsgud
        December 31, 2011
        This one could be used for dessert also, especially after the holidays when we are watching our food intake.

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