Apple Maple Walnut Salad


  • 4 cup lemon juice
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon coarsely ground pepper
  • 4 cups shredded cabbage
  • 3 large Granny Smith apples, julienned
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 cup chopped pecans, toasted


  1. Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.

Author: Taste of Home/Emily Tyra

Fall Slaw


  • 3/4 cup lite mayonnaise
  • 3/4 cup buttermilk
  • 4 to 5 tablespoons sugar
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 1-1/2 cups shredded carrots (2-3 medium carrots)
  • 1/3 cup finely chopped red onion
  • 1 cup coarsely chopped walnuts, toasted
  • 3/4 cup raisins
  • 2 medium apples, chopped


  1. Whisk together first 6 ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples.
  2. Refrigerate, covered, until serving.

Author: Taste of Home/Joan Hallford

Winter Fruit Salad


  • 3Tbsp fresh lemon juice
  • 3Tbsp granulated sugar
  • 3Tbsp olive oil
  • 3Tbsp vegetable oil
  • 3Tbsp honey
  • 2tsp poppy seeds
  • 8mandarine oranges , peeled and segmented
  • 4apples (preferably 2 gala and 2 golden delicious)
  • 4ripe kiwis peeled and diced
  • 4bananas , peeled and diced
  • 1 1/2cup pomegranate arils (from about 1 large)


  1. For the dressing: In a mixing bowl or jar whisk together lemon juice and sugar until sugar has dissolved.
  2. Mix in olive oil, vegetable oil and honey until well blended. Stir in poppy seeds.
  3. For the fruit salad: In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat. 
  4. Serve immediately for best results.

Author: Cooking Classy

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