Apple Salad With Cinnamon Vanilla Yogurt Sauce and Candied Pecans
7-8 crisp apples, washed.* I like half red and half yellow ones. (Not Granny Smith!)
2 single-serving containers vanilla yogurt
1 bunch red grapes (about enough to fill a measuring cup)
1/4 tsp cinnamon
3/4 cup pecan pieces
1/3 cup sugar
* It took me years to figure out how to get a nice, crisp, non-mealy apple. There are two keys: 1) The kind of apple. My favorites are Braeburns, with Galas and Johnathans as runners up, and Golden Delicious if you like a sweeter apple. Don't buy red delicious- they are always mealy. I don't like Fujis for that reason either--too inconsistent. 2) Squeeze the apple. You shouldn't be able to feel any give, no matter how hard you press your fingertips into the apple. If you feel the apple give under your fingers, forget it. It's a mealy apple. A rock hard apple will be crisp and delicious!
Here are your ingredients:
You want the pieces to be bite size, so cut the slices into chunks and throw them in with the grapes. (I don't peel my apples--they brown too quickly if you do. Plus, the color of the salad is much better with the skins on.)
Next pour in both containers of vanilla yogurt. Add the cinnamon. Stir it all up really nicely. Cover and refrigerate until you're ready to serve.
Just before serving, break up the pecans. I like to cover them with a little wax paper and smash them gently with a meat hammer. But you could put them in a baggie and hit them with a heavy book or something a few times if you don't have a meat hammer. It doesn't matter. Just make sure they're broken into small pieces because they will have cooled into a giant hard sheet of nuts. Then transfer your salad into a pretty bowl, and sprinkle with the candied pecans.
Voila! The prettiest, yummiest thing healthy enough to get away with being called a salad!