Dutch Apple Salad

There's plenty of crunch in this refreshing salad that's perfect for autumn when apples are ripe for the picking. The simple milk and sugar dressing allows the fruit and veggie flavors to shine. You could use vanilla yogurt in place of the cooked dressing.


8 servings


2 tablespoons all-purpose flour
1 tablespoon granulated (white) sugar
1 cup whole milk
1 egg
2 large Golden Delicious apples, chopped
2 large Red Delicious apples, chopped
1/2 cup finely chopped celery
1/2 cup seedless red grapes, quartered
1/2 cup chopped walnuts, toasted


In a small heavy saucepan, combine the flour and sugar. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

Transfer to a small bowl. Cool to room temperature without stirring. Cover surface of salad dressing with wax paper; refrigerate until cooled.

Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing; gently toss to coat. Sprinkle with grapes and walnuts.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 2 hours

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Shirley Joan Helfenbein, Lapeer, Michigan

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