Autumn Apple and Walnut Salad

Preparation info
  • 4 to 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This crisp salad is rich with the special taste of sherry vinegar.


  • 2 Granny Smith apples, chilled
  • 2 Red Delicious apples, chilled
  • ½ cup sherry vinegar,


  1. Wash the apples and dry them well. Core and chop, but do not peel them, and toss them in a bowl with the sherry vinegar.
  2. Add the celery, scallions, and walnut halves, and drizzle with 4 tablespoons of the walnut oil. Toss again.
  3. Taste and correct the seasoning, adding more vinegar and up to 1 tablespoon more oil as necessary, and serve immediately.