Apple Lemon Basil Salad

Recipe by Mrs Goodall
READY IN: 20mins
YIELD: 6 cups




  • 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.