Cinnamon Apple Nut Salad Recipes

CREAMY CINNAMON APPLE AND WALNUT FRUIT SALAD

Steps:

• For the dressing: In a mixing bowl using an electric hand mixer, whip together Neufchatel cheese, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes.
• Add sour cream and vanilla and blend until combined. Chill until ready to serve salad.
• For the fruit salad:I n a medium mixing bowl combine water and lemon juice. Dice apples into cubes, while cutting out core, and as your cutting them in batches dump them into the lemon water mixture and let rest about 1 minute then drain on paper towels (this just reduces the browning).
• Transfer apples to a bowl along with about 3/4 of the walnuts and 3/4 of the cranberries, and the Neufchatel cheese mixture.
• Toss to coat apples evenly. Sprinkle remaining 1/4 of the walnuts and cranberries over top. Keep chilled and serve within an hour for best results*.

CINNAMON APPLE-NUT SALAD

Steps:

• In a large bowl, combine the apples, pecans, cranberries and onions. In a small bowl, whisk the remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate for 1 hour before serving.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

CINNAMON GELATIN SALAD

Steps:

• In a heavy saucepan, cook and stir candies and water until candies are melted. In a bowl, dissolve gelatin in boiling water. stir in candy mixture and cinnamon. stir in cold water. Cover and refrigerate until partially set. Fold in apple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate until set.

CINNAMON APPLE SALAD

Steps:

• In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8-in. square pan that has been lightly coated with cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature. , Meanwhile, combine the cream cheese, Miracle Whip, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.

CINNAMON APPLE SALAD RECIPE

Steps:

• In a large-sized mixing bowl, stir together the water and the lemon juice.
• Using a sharp knife and a cutting board, cut the apples in half and remove the cores.
• Without peeling the apples, chop the apples into cubes that are about ½ inch across.
• Put the apple pieces into the mixing bowl, covering the pieces with the water and lemon juice.
• When all the apple pieces have been dunked in the water and lemon juice mixture, remove them from the water and let them dry on a layer of paper towels or on a clean tea towel.
• Empty the mixing bowl and wipe it out with a paper towel.
• Put the softened cream cheese into the mixing bowl and beat it with an electric mixer until it is smooth and creamy.
• Add the brown sugar, sour cream, vanilla, and cinnamon and beat all the dressing ingredients together until the dressing is smooth and creamy.
• Add all the apples and most of the walnuts and cranberries, reserving two or three tablespoons of cranberries and walnuts to top the fruit salad.
• Stir the fruit salad together, coating the apples, cranberries, and nuts completely in the cream cheese dressing mixture.
• Sprinkle the reserved nuts and cranberries on the top of the fruit salad.
• Serve.
• Store leftover Cinnamon Apple Salad in the refrigerator in a tightly covered container for up to three days, although it is best chilled an hour and served the same day it is made.
• You can create the Cinnamon Apple Salad dressing as much as two or three days ahead of time and store it in the fridge.
• However, for the best, most fresh flavor and texture, you probably shouldn't make the salad until the day that you plan on eating it.

CINNAMON APPLE SALAD 1963

Steps:

• 1. Add apples to syrup and cook gently until just tender -- Baste the apples with the red syrup as they cook. Turn the apples from time to time so that they cook evenly on top and bottom. Slow boil for about 30 minutes. NOTE: This should be enough syrup for 4-6 apples -- if you need more just had half again of the ingredients and make more!! It all cooks the same.
• 2. Remove from syrup, drain, chill thoroughly (place them in a glass baking dish to put in the refrigerator and chill.)
• 3. TO SERVE: Place on lettuce leaf Fill centers with softened cream cheese and nuts
• 4. NOTE: the apple could also be cut in half for easier serving. Your choice. That way you simply put a dollop of the softened cream cheese and sprinkle with nuts on top to serve. The red cinnamon candies give the whole apple a lovely old fashioned red color.
• 5. NOTE: Makes a lovely salad for a Christmas party or dinner -- you know: red apple, green lettuce... you could even add a sprig of parsley to add a touch of dark green to the plate.
• 6. NOTE: When you remove the apples from the sauce pan, you will still have the syrup left and it is perfectly fine to cook more apples in the same syrup.

CINNAMON APPLE JELLO SALAD

Steps:

• Dissolve candy in water over medium high heat, stirring often.
• Remove from heat; add jello and stir until dissolved.
• Stir in pecans and apples when cooled.
• Pour into serving dish.
• Refrigerate until jello is firm and you are ready to serve the salad.