Many Mints: Apple Walnut Salad


| April/May 2009


  • Howard Lee Puckett

Serves 6 to 8

Use a mint with a clean, fresh flavor for this. I like spearmint or lemon mint. Choose a mixture of apples—some tart, some sweet. I prefer Pink Lady, Jonathan, Granny Smith or Arkansas Black apples.

• 8 cups apples, coarsely diced
• 2 cups English walnut halves, toasted
• Juice of 2 lemons
• 1 tablespoon mayonnaise
• 1 cup mint leaves, loosely packed and torn 
• 1 tablespoon honey

1. Mix together apples, lemon juice, mint leaves and walnuts.

2. In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss.

3. Refrigerate for 1 hour, then remove. Serve at room temperature. Garnish with mint sprigs.

Contributing editor Jim Long lives and gardens in the Ozark Mountains.

Click here for the original article,  Many Mints: Recipes and Growing Tips for Mint .








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