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5 large Granny Smith apples
2 Tbsp lemon juice
½ Cup sugar
1 Tbsp cinnamon
2/3 Cup raisins or grapes (if using grapes be sure to cut them in half or quarters)
1 Cup chopped walnuts
Core and thinly slice the apples (do not peel them). Place sliced apples in a large bowl and sprinkle them with the lemon juice; stir to coat. The lemon juice keeps the apples from browning. Add sugar, cinnamon, raisins or grapes, and walnuts and stir until apple slices are well coated. You may substitute honey instead of the sugar to sweeten.
This salad is often served for breakfast on the Evans as a perfect compliment to French Toast and Sausage.