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Wadorf Salad Recipe

Almost Classic Waldorf Salad

My sister Judy’s offering to holiday dinners often included this salad. You can use light mayo or if you absolutely love it, Miracle Whip. I like to use half raisins and half dried cranberries, but if you want it the classic way, use all raisins, either dark or light. Can be made in the morning before dinner.

4 cups diced red apples, unpeeled
Lemon juice from 1 lemon or bottled juice
2-3 cups diced celery
1/2 cup ea: raisins and dried cranberries or all raisins
1-1/2 to 2 cups walnuts, toasted if you like
1-1/2 to 2 cups real mayonnaise

Toss apples with enough lemon juice to coat to keep them from turning brown. Add celery, raisins and nuts. Stir in mayo. Cover and chill.

Tips from Rita:

To toast nuts: place in single layer on cookie sheet. Toast in preheated 350 degree oven 8-10 minutes or until fragrant, turning nuts from outside edges in.

A great Waldorf Salad Recipe.

 

Enjoy this Waldorf Salad.

©2007 Rita Heikenfeld and AboutEating.com