Last week, I was asked to substitute in a bunco group. The group gathers in the home of one of the members and eats and visits before finally playing bunco. Everyone brings a dish to share for the meal. After playing a couple of games, they enjoy dessert that the hostess provides. (Peggy had homemade pound cake, sliced strawberries and whipped cream. The pound cake was so good!)
I have substituted in the group many times, and always have a hard time deciding what to bring as they are all really good cooks and usually bring delicious dishes.
The night before I decided to check out a couple of cookbooks to see if maybe I could find something different to take. I finally found this recipe for Apple Delight Salad in the third cookbook I opened. The cookbook was The Best of Country Cooking 2002 and was contributed by Joyce Dancey from Clearwater, FL. She said, "This refreshing fruit salad gets a triple crunch from apples, celery, and walnuts. The simple yogurt dressing really enhances the flavor."
The only changes I made were using Greek yogurt and and I used 4 cups of chopped apples (3 apples). I love the taste that the cinnamon gives to the dressing. I also used 2 gala apples and 1 granny smith. I liked the red color from the gala apples and thought when I was making it that I should have gotten a third gala apple since the celery was green. But as it turned out, with only 1/3 cup of chopped celery, the green apple just added to the green of the celery.
They liked the salad, too.
3-1/2 to 4 cups chopped unpeeled apples
1/3 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts
1 5.3 ounce container of plain non-fat Greek yogurt
6 teaspoons stevia
1/8 teaspoon ground cinnamon
In a bowl, combine the apples, celery, raisins, and walnuts.
In another bowl, combine the yogurt, stevia, and cinnamon until blended.
Pour over the apple mixture; toss to coat.
Refrigerate until serving.
I have substituted in the group many times, and always have a hard time deciding what to bring as they are all really good cooks and usually bring delicious dishes.
The night before I decided to check out a couple of cookbooks to see if maybe I could find something different to take. I finally found this recipe for Apple Delight Salad in the third cookbook I opened. The cookbook was The Best of Country Cooking 2002 and was contributed by Joyce Dancey from Clearwater, FL. She said, "This refreshing fruit salad gets a triple crunch from apples, celery, and walnuts. The simple yogurt dressing really enhances the flavor."
The only changes I made were using Greek yogurt and and I used 4 cups of chopped apples (3 apples). I love the taste that the cinnamon gives to the dressing. I also used 2 gala apples and 1 granny smith. I liked the red color from the gala apples and thought when I was making it that I should have gotten a third gala apple since the celery was green. But as it turned out, with only 1/3 cup of chopped celery, the green apple just added to the green of the celery.
They liked the salad, too.
APPLE DELIGHT SALAD
3-1/2 to 4 cups chopped unpeeled apples
1/3 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts
1 5.3 ounce container of plain non-fat Greek yogurt
6 teaspoons stevia
1/8 teaspoon ground cinnamon
In a bowl, combine the apples, celery, raisins, and walnuts.
In another bowl, combine the yogurt, stevia, and cinnamon until blended.
Pour over the apple mixture; toss to coat.
Refrigerate until serving.
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