Apples are coming into season. It’s a great time to taste different varieties.  When my daughters were young, as early as pre-school, I used to let them pick different colored apples from the farmer’s market.  Then we would go home and do a taste test.  Later, I included this concept into one of our health fair stations.  Not all apples taste the same, nor do they have the same texture.  Some apples are naturally crunchy, others softer.  Some varieties are tart, some are sweet.  Choose your favorites for this Harvest Apple Salad Recipe.

Fun Activity:  Set up your own apple tasting party. Cut up an assortment of apples, label each variety name. Pass out index cards.  Then ask questions. Have the tasters write the colors and names of apples they taste.  Have them note taste, texture and anything else they notice. Even adults have fun doing this activity.  We forget to notice what we are eating and really use our senses to experience our food.

Here’s a simple apple salad recipe.

- Laurie Zerga
Founder, Chef-K Inc.

Harvest Apple Salad Recipe

Salad Ingredients

• 4 apples (washed and trimmed. Use two varieties, such as Golden Delicious and Fuji.)
• 1 stalk celery, washed and trimmed
• 1/4 cup raisins or dried cranberries
• 1/4 cup dried apricots, chopped
• 1/2 cup toasted pecans, chopped (optional)

Salad Directions

1. Cut the apples in half, and remove the core with a metal spoon.
2. Place half of one apple on a cutting board, flat side down.
3. Cut into 4 slices and then into 1/2 inch pieces.
4. Place the apple pieces into a medium-sized mixing bowl.
5. Cut the rest of the apples in the same way, and place the pieces into the bowl.
6. Cut the celery into 1/2 inch pieces, and place them in the bowl with the apples.
7. Add the raisins, apricots, and nuts (if you are using them).
8. Toss gently two or three times until the ingredients are well mixed.
9. Add the dressing, and toss.
10. Divide into four equal servings, and enjoy immediately.

Dressing Ingredients

• 1/4 cup yogurt
• 2 tbsp. apple cider vinegar
• 1/4 cup canola oil
• 1/2 cup apple (washed, peeled, and chopped)
• 1/4 cup mild goat cheese, crumbled
• 1 tbsp. chopped fresh parsley or chives

Dressing Directions

1. Place the yogurt and vinegar in a blender, and blend for a few seconds.
2. With the blender running, pour in the vegetable oil in a slow, steady stream.
3. Add the apple pieces, cheese, and herbs, and pulse two to three times until combined.
4. Set aside.

Note: You can put the salad in an airtight container and refrigerate for one day.

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