Apple Lemon Basil Salad
- Ready In:
- 1⁄4 cup plain nonfat yogurt (unflavored and unsweetened)
- 1⁄2 cup sour cream (you can use lite sour cream but NOT non-fat)
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice, fresh squeezed (pulp is fine)
- 1 tablespoon light brown sugar
- 1 teaspoon light brown sugar
- 1 teaspoon cider vinegar
- 4 cups shredded apples, core the apples but leave the skins on (if you have a food processor with a shredding blade shredding takes hardly a minute)
- 1 cup shredded carrot, unpeeled is fine
- 2 cups golden raisins
- 3⁄4 cup basil, chiffonade (simply take leaves and roll them up all together and use knife to make thin slices)
- 1⁄4 teaspoon salt
- To make the dressing, whisk together yogurt and sour cream in a small mixing bowl.
- Add the rest of the dressing ingredients and whisk together well. (Just to clarify, total light brown sugar is 1 tablespoon and 1 teaspoon).
- Mix the shredded apple, carrot, and raisins together in a large mixing or salad bowl.
- Add the dressing to the salad and toss/stir well.
- At this point taste the salad. It should be pretty tangy. Toss the salad with 1/4 tsp table salt and this will cut the tanginess. If you wish to cut the tanginess any more, add salt by "the pinch" and taste. Be very careful not to add too much.
- I prefer to add the basil right before serving.
- Basil can vary in strength, so add 1/2 cup to the salad and mix. Taste and add remaining basil if necessary. The basil flavor becomes more prominent the longer the salad sits.
- You can serve right away, but I like to let the salad sit covered in the fridge to "mellow" for 1/2 hour to an hour.
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I loved the lemony dressing, which was both sweet and tangy, although I would prefer to use less of the dressing for this amount of salad. This was a satisfying and relatively low-fat treat; perfect for a summer's day. I especially enjoyed the the use of two of my favorite flavors, lemon and basil, in such a simple recipe.