I’ve struggled to come up with a good name for this salad, which sort of came together on a whim. After being inspired by Pioneer Woman’s berry cream, I made a somewhat lighter version of berry cream that tastes amazing. The creamy sauce, then, was the base idea for this recipe. It has a light, sort of caramel taste that pairs really well with every kind of fruit I’ve tried it with–bananas, apples of all kinds, pears, grapes, and berries.
You can use as much or as little of the creamy sauce for the salad as you like. It was perfect for a picnic Michael and I took a few weeks ago. If you’re making it as a side dish for a crowd, just keep adding fruit. If it’s just you or two of you, just slice up 2 apples and use the rest of the sauce with fruit later in the week.
Caramel Apple Salad
1 (8oz) container lowfat or fat free plain yogurt
about 1/4 c brown sugar
1/2 tsp vanilla
apples–I recommend a variety (Granny Smith, Gala, Pink Lady, etc.)
In a small mixing bowl, stir yogurt until smooth with a whisk. Sprinkle brown sugar on top. Cover with plastic wrap and allow it to sit for a few hours in the refrigerator. (You can do this in the morning and then make the salad later in the day or make it before you go to bed and make the salad the next day.) When the yogurt sauce starts looking…well…rather gross and separated, it’s ready.
Whisk the brown sugar into the yogurt until very smooth. Whisk in vanilla. Dice apples and toss with some of the yogurt sauce. Serve immediately or keep chilled till ready to serve.