Remember Waldorf Salad? Apples, nuts, grapes, celery, mayonnaise? So retro! (Apparently the Waldorf Astoria still serves it, fancied up with black truffles.)

I grew up eating this salad on a regular basis, but over the years, it evolved into something else. First, you have to understand that we ate this as dessert, not as a salad. We skipped the celery. For a long time, a few maraschino cherries (and a splash of juice from the jar) dressed it up. Eventually, sour cream or yogurt replaced the mayonnaise. Raisins got traded for diced prunes (too mushy, in my opinion) or dried cranberries. The maraschino cherries became passé, replaced by a little lime zest.

I haven’t managed to convince my children that apple salad = dessert (perhaps I should bring back the cherry on top), but it still makes an appearance on our table, especially in the fall. I’ve been known to eat the leftovers for breakfast. Whatever you call it, it’s good.

Apple Salad

4 medium apples, cored and diced (no need to peel)

1 cup of grapes, halved

1/2 cup raisins or dried cranberries, or both

1/2 cup walnuts or pecans, chopped (toasted is extra nice)

1 cup plain yogurt

1 Tbsp. honey

a couple squeezes of lemon juice

Toss all the ingredients together in a bowl. Serve.