4 large red-skinned apples such as gala or Braeburn, chopped
2 cups green grapes, halved
1 cup chopped celery
1/2 cup golden raisins
1/2 cup dried cranberries
1 tablespoon freshly squeezed lemon juice
1/2 cup chopped walnuts, toasted
Kitchen Kimberley's Tip: Not a fan of blue cheese? Substitute 1/2 cup of grated Parmesan cheese in the dressing mixture, and then stir in 1/2 cup of cubed cheddar cheese before serving.
In a small bowl, combine the sour cream, mayonnaise, buttermilk, ½ cup of the blue cheese and brown sugar.In a large bowl, combine the apples, grapes, celery, raisins, dried cranberries, and lemon juice. Pour the creamy dressing over apple mixture and toss to coat evenly.Cover salad and refrigerate for at least 1 hour. Just before serving, stir in the remaining ½ cup of blue cheese and the toasted walnuts.