Ruby Tuesday Apple Salad

 

Ruby Tuesday Apple Salad Recipe to Try

This salad blends fresh apples, romaine, dried cranberries, cheddar, and candied nuts with a creamy, slightly sweet dressing. It’s simple, bright, refreshing, and perfectly balanced—ideal as a side or a light entrée.

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⭐ Ingredients (Serves 4–6)

For the Salad

• 6 cups chopped romaine lettuce

• 2 cups chopped fresh apples (Honeycrisp or Fuji preferred)

• ½ cup shredded or julienned carrots

• ½ cup diced celery

• ½ cup dried cranberries

• ½ cup shredded sharp cheddar or ½ cup cheddar cubes

• ½ cup candied pecans or walnuts (classic Ruby Tuesday touch)

• ¼ cup thinly sliced red onion (optional but authentic)

For the Signature Creamy Apple Dressing

(This dressing closely mimics the lightly sweet, creamy Garden Bar dressing.)

• ½ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 2 tbsp apple cider vinegar

• 2 tbsp honey or sugar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp salt

• ¼ tsp black pepper

• Optional: 2–3 tbsp apple juice for extra sweetness

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🍎 Instructions (Restaurant-Quality Method)

1. Prepare the Dressing

In a small bowl, whisk together:

• mayonnaise

• sour cream (or Greek yogurt)

• vinegar

• honey

• lemon juice

• Dijon mustard

• garlic & onion powders

• salt & pepper

Taste and adjust:

• more honey → sweeter

• more vinegar → tangier

• more mayo → creamier and richer

Chill at least 20 minutes so flavors blend.

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2. Prep the Apples

Chop apples into bite-sized pieces.
Toss with a splash of lemon juice to prevent browning.

Ruby Tuesday used fresh, crisp apples—never mushy.

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3. Assemble the Salad

In a large bowl, add:

• romaine

• apples

• carrots

• celery

• dried cranberries

• cheddar

• red onion

Toss lightly.

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4. Add Dressing & Nuts

Drizzle over ½ of the dressing first.
Toss gently until coated.
Add more dressing until the texture is creamy but not heavy.

Finish by sprinkling candied pecans or walnuts on top (don’t mix them in—keep them crunchy).

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⭐ Chef’s High-Value Tips for Authentic Flavor

✔ Use crisp apples

Honeycrisp, Fuji, Pink Lady, or Gala hold their shape and stay sweet.

✔ Add the nuts last

This keeps them crunchy—just like the Garden Bar versions.

✔ Don’t overdress

Ruby Tuesday salads are lightly coated, not soupy.

✔ Cheddar cubes match the original

Shredded cheddar works, but cubes give the proper texture.

✔ Dried cranberries are essential

They provide sweetness and color contrast.

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🍏 Variations (Still Taste Like Ruby Tuesday)

1. Autumn Apple Salad

Add:

• chopped pears

• pumpkin seeds

• maple instead of honey in the dressing

2. Protein-Boosted Entrée Version

Add:

• grilled chicken

• roasted turkey slices

• pecan-crusted chicken

3. Light Version

Replace:

• half the mayo with yogurt

• candied nuts with toasted almonds
  Use low-sugar dried cranberries.

4. Deluxe Garden Bar Version

Add:

• broccoli florets

• shredded red cabbage

• sunflower seeds

• extra cheese

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🍽️ Serving Suggestions

Pairs perfectly with:

• Grilled chicken or turkey burgers

• Baked fish

• Sandwiches and wraps

• BBQ mains

• Holiday or potluck spreads

OTHER RECIPES

This is a simple recipe for cloning with just nine ingredients, and it makes a great side for casual cooking events, picnics, reunions, or boring mandatory office parties. Dried cranberries are rehydrated to add a rich sweetness, and chopped celery and pecans add extra crunch. You will need two types of apples - one green and one red. Plan ahead so that you can let the salad sit for a few hours before serving. It tasted so much better after a good nap in the fridge. This recipe makes enough for 6 servings, but can easily double or double to fill more mouths.

Ingredients:

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup sugar

1 1/2 teaspoons of lemon juice

1 Granny Smith apple, diced

1 gala or Fuji apple, diced

1/2 cup dried cranberries

1/3 cup chopped pecans

1/4 cup chopped celery

Instructions:

1. Combine sour cream, mayonnaise, sugar and lemon juice in a medium bowl and stir until the sugar dissolves.

2. Add remaining ingredients and mix. Store the salad in a closed container in your refrigerator for 3 to 4 hours before serving.

Makes 1 quart (6 servings).

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