I started making this salad before Mike and I had kids. It was the perfect thing to whip up and take as a side for a picnic lunch on the beach in California. It’s cold and fresh with a lot of different textures, which I love. The crunchy sweetness of the grapes contrasts the slightly sour bite of the apples. The fluffy marshmallows and vanilla yogurt make this feel like you’re eating dessert, but the walnuts make it filling.
When I made this recently the kids kinda looked at it funny at first. I explained that they loved every single ingredient that was in it. “There are green apples in here. Don’t you guys like green apples?” “Yes,” they both replied nodding their heads, but still unconvinced. I listed each ingredient leaving the marshmallows for last. “What?! There’s marshmallows in there?” Matthew asked, eyes wide.
“Hooray! We love marshmallows!” Lindsay exclaimed.
That day for lunch they each had two helpings. . . with a request for extra marshmallows on top.
You don’t really need to pay too much attention to the ingredient amounts here. Basically you add as much as you want of each and bind it together with yogurt. Our favorite is The Greek Gods Honey Vanilla, which is sold at Sam’s.
- 2 Granny Smith apples, diced
- 1 cup grapes, sliced in half
- 1/2 cup vanilla yogurt (your favorite Greek or low fat)
- 1/2 cup marshmallows
- 1/3 cup walnuts, chopped
- shredded coconut (optional)
- Dice apples and slice grapes.
- Combine all ingredients and
- Sprinkle with shredded coconut & serve immediately.
Notes – This salad can be made a day in advance, (the night before) but it’s best made that day. After the second day in the refrigerator it gets runny