Last Supper Salad

October 1, 2008 at 7:42 am (B plus (3.5 stars, like a lot), breakfast, Fall recipes, Other, Quick weeknight recipe, Winter recipes)

Make this recipe in the fall when crisp apples and tart cider are abundant. A very tart apple cider is what brings this whole salad together. In a pinch, plain apple juice plus extra lemon juice will do, but it won’t be as good. This is based on a recipe from the Rancho La Puerta cookbook.  The author says that a cook named Jesus created the recipe, and Derek jokingly dubbed it Last Supper Salad, and the name stuck.

Although this recipe is called a salad, I more often eat it as a snack or dessert. Made with cold ingredients, this can be served immediately, otherwise refrigerate a few hours until cold. The texture and color of the apples will start to decline after just one day, however, so don’t wait too long to eat it.

Mix together in a bowl:

  • 1/4 cup plain yogurt (or soy “mayonnaise”)
  • 1/3 – 1 /2 cup tart apple cider
  • 1 – 2 Tbs. fresh lemon juice
  • 1/2 – 1 tsp. vanilla extract
  • 2 – 4 Tbs. raisins or currants
  • 2 – 4 Tbs. walnuts, chopped
  • 1/2 – 1 tsp. ground cinnamon

Toss in and refrigerate:

  • 4 crisp, sweet and tart apples, cored and diced

Yields: about 4 cups
Serving size: 2/3 cup (side salad) or 1 cup (dessert)
Servings: 6 side servings or 4 desserts

The amounts are given as ranges to allow for different tastes, and because apple cider can range from very sour to very sweet.   I’d recommend starting with the smaller amounts (from the original recipe), tasting, and adjusting depending on how strong a flavor you want.  You will have to play with the lemon juice to cider ratio, depending on how tart your cider is, how sour your yogurt is, and how sweet you want the salad.

1 Comment

  1. Cookbook review: Rancho la Puerta « The captious vegetarian said,

    […] Last supper salad: this yogurt and spiced apple salad was bland as written, but after upping the amounts of many of the ingredients, I quite liked it.  It’s a great recipe to make in the fall when the first cider arrives. […]

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