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Waldorf Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 pounds of Granny Smith, Newton, Gravenstein or Pippin apples.
5 oz of Celery (Chopped)
3 oz Homemade Mayonnaise (Seriously, Not Miricale Whip or Hellmens/Bestfoods, it needs to be homemade)
Juice of 1/2 lemon
2 oz Toasted Walnuts (Roughly Chopped)


Slice and dice apples - Core the apple, slice into quarters then slice each quarter again, yielding 8 sections.


Slice these into about 1/2 inch chunks just like you would for apple pie.


This will yield about 1 1/4 - 1 1/2 lbs of apples


Place chopped apples in a large bowl and toss with lemon juice to keep from browning.


Dice the celery into uniform 1/4 inch sliced (You can blanch the the celery in boiling water for about 1 minutes if you prefer, then dip in cold water to arrest the cooking before dicing).


Add celery to the bowl along with mayonnaise, toss until coated well.


Refrigerate for about 1/2 hour, covered.


Serve on Romaine leaves and sprinkle with chopped walnuts.


Pairs Well With


Notes

I love Waldorf Salad, but the whole thing seems to have gotten to complicated as time has passed. The last time I ordered, what was suppose to be waldorf salad, it not only had the grapes in it, but raisins, dried cranberries, raspberries, orange segments AND what I think were nasturtiums... Holy cow. Something so simple turned into a train wreck.

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