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Apples! That’s what it’s all about today and probably for the next couple weeks. I can’t imagine anyone who doesn’t like apples in some form or another. Part of the reason why apples are so popular is that there are so many varieties to choose from. A very good part of their goodness is they are full of excellent nutrients and vitamins in each apple.

One medium-sized unpeeled apple has only 80 calories and is sodium, fat and cholesterol free. They contain good amounts of pectin, a soluble fiber which helps to give us a healthy intestinal tract. A medium sized apple contains about five grams of fiber: the equivalent to a bowl of bran cereal. The fiber in apples is also good for weight loss. It has another important function. Because of fiber, the sugar (mostly fructose) is released slowly into the blood stream, preventing spikes in blood sugar levels so important for people dealing with diabetes. So try to eat an apple a day. It’s apple salads today.

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FRESH APPLE SALAD
4 c. chopped tart red apples, unpeeled
1-8 oz. can pineapple tidbits, drained, save the juice
1 c. red grapes
3/4 t. poppy seeds
3/4 c. pecans

Dressing:
2 T. each, butter and sugar
1-1/2 T. lemon juice
1 T. each, corn starch and water
1/2 c. mayo or 1/4 c. reduced calorie mayo plus 1/4 c. plain yogurt

Make dressing first by combining the saved pineapple juice and the next three ingredients in a small saucepan. Heat to boiling. Combine cornstarch and water to make a smooth paste, add to hot mixture. (Whisk mixture quickly so it doesn’t get lumpy). Cook until thick and smooth. Chill completely before stirring in mayo or mayo/yogurt. Combine apples, pineapple, grapes and poppy seeds in large bowl. Add chilled dressing; refrigerate until time to serve. Transfer to a pretty bowl. Gently stir in pecans just before serving. Makes eight servings.

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SPINACH APPLE SALAD
2 T. each, apple cider vinegar and olive or canola oil
1/4 t. each, salt and sugar
1 c. unpeeled, diced apples
1/4 c. each diced red or white onion and raisins
1 c. each, torn Romaine and fresh, torn spinach

In a small bowl or small jar with a tight fitting lid, combine first four ingredients; mix well. Add next three ingredients. Cover and let stand 10 minutes. Just before serving, combine Romaine and spinach in a large salad bowl; add dressing, folding in gently. Makes four to six servings.

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CHICKEN APPLE SALAD
2 Regent, Honeycrisp or Red Delicious apples, unpeeled and diced
2 c. diced cooked, skinless chicken breasts
1/4 c. diced green pepper
2 t. diced pimiento
1/4 c. mayo
Pinch of each, crushed rosemary, lemon pepper and salt
Shredded lettuce
Alfalfa sprouts

In a large bowl, combine all ingredients except lettuce and alfalfa sprouts. Serve on individual salad plates, on a bed of lettuce, top with alfalfa sprouts. Makes four servings.

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This isn’t a salad, but it makes for a healthy after school snack or appetizer

APPLE PEANUT 
BUTTER DIP
4 unpeeled apples, cut into 1/4 inch slices
1 c. orange juice

Dip
1 c. sour cream
3/4 c. brown sugar
1 t. vanilla
1/2 c. crunchy peanut butter

Put apples in a bowl and cover with orange juice; put in fridge. Mix all dip ingredients in a glass serving bowl, or a plastic container... to use for the younger set. Drain apples well (so they don’t get brown). Serve apples arranged on a platter or in a bowl... for the younger set. Makes about eight servings, depending on how hungry the younger set is and how large the apples are.

Thought for the Day: My friend is one who takes me for who I am.

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