Apple Nut Salad
The origin of this recipe eludes me. The appeal of it does not. It is a non-traditional dish that has managed to appear every year at Thanksgiving for, by my estimate, over 80 years. I’ve spoken with those whom I consider the living experts on this and concluded that it, at the very least, can be traced back to my mother’s father’s mother. Beyond that, nobody really knows why it has persevered for so long. If I had a time machine, I would go back to 1946, take a streetcar to my grandfather’s house, and ask “what the hell is the deal with this apple salad recipe? Also, bet on the Yankees next year.”
Its simplicity is no doubt a contributing factor in its longevity. All you gotta do is dice a bunch of apples and mix them with whipped cream and walnuts. You can whip the cream yourself since you’ll need whipped cream for the pumpkin pie anyway, but it is not crucial if you don’t have the means nor the time. There is something very “light” about the finished product. In contrast to the extremely calorie-dense sweets you find at Thanksgiving makes the Apple Nut Salad almost feel refreshing to eat, so you can eat a ton of it without feeling guilty
Apple Nut Salad
Ingredients
Instructions
- Peel and dice 4 - 6 apples.
- Using a mixer, whip the Heavy Cream until it becomes a soft and fluffy whipped cream.
- Add Powdered Sugar and Vanilla to whipped cream.
- Add diced apples and chopped walnuts to whipped cream, mix together.