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Apple-Cranberry Salad

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Apple-Cranberry Salad
  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 12
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Enjoy this delicious apple salad sprinkled with cranberries and pecans – a wonderful side dish.
Updated Nov 24, 2011

Ingredients

  • 2/3 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 teaspoons grated gingerroot
  • 3 Braeburn apples, cored, thinly sliced into rings
  • 3 Granny Smith apples, cored, thinly sliced into rings
  • 1 cup dried cranberries or cherries
  • 1 cup coarsely chopped pecans, toasted

Steps

  • 1
    In 1-quart saucepan, heat sugar, vinegar, salt and pepper to boiling. Boil 1 minute; remove from heat. Cool completely. Stir in oil and gingerroot with wire whisk.
  • 2
    In large shallow glass dish, place apple rings in single layer. Pour dressing over apples and turn to coat with dressing. Cover; refrigerate at least 2 hours, turning occasionally.
  • 3
    Use slotted spoon to arrange apple rings on salad plates. Evenly sprinkle with cranberries and pecans. Drizzle with leftover dressing from dish, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dress up this festive salad by garnishing with mixed baby greens.

Nutrition

220 Calories, 9g Total Fat, 1g Protein, 37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Total Fat
9g
0%
Saturated Fat
1g
0%
Sodium
99mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
4g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Fruit; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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