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.
©2006-2010 Rita Heikenfeld and AboutEating.com
