This is a really great summer salad recipe. Actually it is good any time of year but especially in the summer when it is hot and humid and you need something nutritious but not heavy to eat. It makes a great appetizer or a light lunch or dinner anytime.
My friend Bonnie shared this recipe with me after she came back from her trip to Long Island. I’m not sure about the name, whether it is referring to the fact that this salad is loaded with delicious and nutritious apple or if “Big Apple” is referring to New York City. Whichever, this salad is delightfully delicious. Here is how to make Big Apple Salad.
In a small mixing bowl combine and whisk briskly until well blended
4 Tbsp. mayonnaise
2 Tbsp. sour cream or plain yogurt (I’ve used either equally well)
(I sometimes use all mayonnaise if I don’t have the sour cream or yogurt on hand. That works too.)
1 Tbsp. fresh squeezed lemon juice
1 Tbsp. granulated sugar
1/4 tsp. salt
1/4 tsp. apple pie spice
Cover and place in refrigerator to chill for at least half an hour.
In a large bowl combine and toss together
2 cups cubed boiled or baked ham (I use Virginia Baked ham sliced about 1/2 inch thick from the deli and then cube it.) or cooked and cooled chicken breast cubed
1 large Granny Smith Apple cored and coarsely diced (do not peel)
1 large Winesap or Stayman Apple cored and coarsely diced (do not peel)
1 large McIntosh Apple cored and coarsely diced (do not peel)
(Or you can use 3 large tart apples of choice but these listed lend
nice color, variety and zest to your salad.)
1 cup cubed cheddar cheese (or your favorite cheese)
2/3 cup celery sliced thin
1/2 cup slivered onion (I use red onion)
1/2 cup seedless raisins or Craisins
Toss together and gently mix in your prepared dressing until all ingredients
are well coated. Add more mayonnaise to taste. Chill before serving. Serve on a bed of mixed salad greens (I usually use romaine and iceberg lettuce with a few baby spinach leaves) and garnish with a sprig of parsley.
Note: The original recipe calls for ham or chicken, Bonnie usually chooses ham but I usually use chicken. When I use chicken, I use Craisins in place of the raisins. I think I like this salad better using the chicken though the ham is also very good; but then I am not big on ham in the first place so chicken works better for me. This is a very pretty and tasty salad whether you use ham or chicken and it makes a wonderful lunch or a light dinner with some crusty bread on the side and a tall cool drink to enjoy on these hot and steamy days of summer. I like to top it off with a nice scoop of sherbet for dessert; nothing heavy but it is all nutritious and it’s satisfyingly sufficient.