by Cathy Thomas

1/2 cup raisins
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons lemon juice
6 crisp apples, such as Fuji, Gala or Ambrosia, cored, unpeeled, cut into 1/2-inch cubes or 1/4-inch wide wedges
4 stalks celery, trimmed and diced
1/2 cup chopped toasted pecans; see cook’s notes
Butter lettuce leaves or mixed baby greens, washed and dried
1/2 teaspoon salt
3/4 cup fresh blueberries

Cook’s notes: To toast pecans, place in single layer on rimmed baking sheet. Place in 350-degree oven until nicely toasted, about 4 or 5 minutes. Watch carefully because nuts burn easily. Cool and chop.

Place raisins in a small bowl. Cover with warm water. Set aside.

In separate bowl, place mayonnaise, sour cream, sugar and lemon juice; stir to combine.

In large, non-reactive bowl, combine apples, celery and toasted pecans. Drain raisins. Discarding liquid. Add drained raisins and mayonnaise mixture to apple mixture; toss to combine. Cover and chill up to 24 hours.

Line salad plates with lettuce or mixed baby greens. Spoon salad on top. Season with salt to taste. Top with blueberries.
Yield: About 10 servings.
Source: Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas (Wiley, $29.95)