Ingredients:
- ½ cup walnuts halves
- 3 or 4 apples, unpeeled, core and chopped into bite size pieces (about 3 cups)
- 1 tablespoon lemon juice
- ¼ cup golden raisins
- 2/3 cup chopped celery
- 1 cup red seedless grapes, halved
- 1/3 cup mayonnaise
- 1 tablespoon sugar
- Boston or Romaine lettuce leaves, trimmed, washed, and dried
Directions:
- Preheat the oven to 350 degree F
- Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
- Cool and break the nuts up into small pieces
- Whisk the mayonnaise and sugar in a large bowl
- Halve, core, and cut the apples into ¾ inch pieces, leaving the skin intact
- Sprinkle the lemon juice over the apples and toss. The acid in the lemon juice prevents the apples from turning brown
- The raisins will taste best if you plump them first. (Do this by measuring them into a bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up; Drain them very well when you need them. Give them a little squeeze to remove the excess water
- Add in thinly slice celery and grapes
- Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients.
- Cover and refrigerate if not serving immediately
- When ready to serve, toss walnuts into the salad
- Arrange the lettuce leaves on a large platter
- Place the salad on the lettuce and serve