Wednesday, August 13, 2008
Fresh Apple Salad
From food writer Lindsey Nair
Front Burner columns
- Guinness on St. Patrick's Day: The perfect pint
- A consummate salesman
- 'Olde' made new
- Column archive
Other Front Burner recipes
- Guinness recipes
- Pepper Jack Cheese Sticks with Almond-Raspberry Dipping Sauce
- Mediterranean tilapia
- Recipe archive
Fridge Magnet blog
Ingredients:
Serves 4
2 large, firm unpeeled apples, cored and cut into chunks1 (8 oz.) can unsweetened crushed pineapple, drained of juice (optional)
1 celery rib, trimmed and minced
1/2 cup plain yogurt
1-3 tsp. sugar or honey, to taste
Directions:
Place apple chunks in a medium-sized bowl. Add pineapple (if using), celery and yogurt. Stir to mix. Sweeten with sugar or honey to taste.
Source: "Express Lane Cookbook" by Sarah Fritschner





