Layered Prune and Walnut Salad

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This Eastern European-style layered salad combines prunes, carrots, apple, dried apricots, walnuts and cheese with a light garlic dressing. The source gives a large quantity of mayonnaise and an unusual layer order; this version keeps the listed ingredients but uses smaller measured amounts and separates the dressing so the salad does not become heavy. Soak dried fruit only if it is very firm, then drain and pat it dry. Assemble shortly before serving and chill briefly to help the layers settle. If prunes or raisins are very dry, soak in warm water 10 minutes. Drain and pat dry. Chop prunes and apricots. Whisk mayonnaise, yogurt, garlic, lemon juice and black pepper until smooth. Arrange grated carrot in a shallow serving dish and spread a thin layer of dressing. Add apple and another light dressing layer.

Recipe card

Layered Prune and Walnut Salad

A layered salad of prunes, carrot, apple, apricots, walnuts and cheese with light garlic dressing.

Prep 25 minCook 0 minTotal 60 minYield 6 side servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Box grater, mixing bowl, whisk, shallow serving dish

Ingredients

150 g pitted prunes, chopped 2 whole medium carrots, peeled and grated 1 whole crisp apple, grated and squeezed lightly 50 g raisins 50 g dried apricots, chopped 100 g walnuts, chopped 100 g semi-hard cheese, grated 100 g mayonnaise 100 g plain Greek yogurt 1 clove garlic, finely grated 1 tbsp lemon juice to taste black pepper

Instructions

1. Prepare fruit

   If prunes or raisins are very dry, soak in warm water 10 minutes. Drain and pat dry. Chop prunes and apricots.

2. Make dressing

   Whisk mayonnaise, yogurt, garlic, lemon juice and black pepper until smooth.

3. Layer carrot and apple

   Arrange grated carrot in a shallow serving dish and spread a thin layer of dressing. Add apple and another light dressing layer.

4. Add dried fruit and nuts

   Scatter prunes and apricots, then add a layer of walnuts. Spoon over a little dressing.

5. Finish

   Top with grated cheese and raisins. Cover and chill 30 to 60 minutes before serving.

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How to tell when it is ready

Salad is well chilled and layers hold lightly without excess dressing or liquid.

Tips

• Drain soaked fruit thoroughly.
• Squeeze excess liquid from grated apple.
• Keep dressing layers thin.
• Chill briefly before serving.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve with roast chicken.
• Add alongside baked fish.
• Offer rye or sourdough bread.
• Use as part of a holiday buffet.

Make ahead

Prepare suitable components ahead and store them safely. Keep covered and refrigerated; eat within 2 days.

Storage

Keep covered and refrigerated; eat within 2 days.

Food safety

Contains dairy and walnuts. Refrigerate promptly and keep chilled; do not leave the mayonnaise-based salad at room temperature longer than 2 hours.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store layered prune and walnut salad?

Keep covered and refrigerated; eat within 2 days.

Serve with roast chicken. Keep covered and refrigerated; eat within 2 days.